Honey Cake
Baking and Desserts • British
Description
Recipe taken from a book by Emily Johnson 'Recipes from the Heart'.
Ingredients
- Wheat Flour 0 oz
- Sour Cream 5 oz
- Sugar 0 oz
- Honey 0 oz
- Activated Baking Soda a pinch
- Vegetable Oil to taste
- Liquid dark chocolate 0 oz
- Milk 1 tablespoon
Step-by-Step Guide
Step 1
Combine sugar, sour cream, and 20 grams of honey, mixing until smooth with a whisk. You can use both liquid and crystallized honey. However, keep in mind that the crystals from solid honey will leave dark spots in the cakes.
Step 2
Add a pinch of baking soda to the flour and mix with a whisk.
Step 3
Gradually add the flour in 2-3 batches and mix the batter with the same whisk until it becomes uniform. Do not overmix: it should not be stirred for too long to avoid becoming too tough.
Step 4
Grease the muffin tins with vegetable oil.
Step 5
Fill the tins with batter, leaving about 5 mm at the top, as the batter will rise.
Step 6
Bake the cakes in an oven preheated to 355°F for about 30 minutes. Check for readiness by inserting a skewer into the center of a cake: it should come out clean, without any crumbs.
Step 7
Remove the cakes from the tins and let them cool. You can decorate them with your favorite frosting, jam, or make chocolate-honey tops.
Step 8
Melt finely chopped chocolate with milk in a water bath, stirring.
Step 9
Add honey and mix the mixture until smooth.
Step 10
Then dip the tops of the cakes into the chocolate-honey mixture. Leave the cakes in a cool place for about 15 minutes to let the tops set a bit, and they can be served.
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