Easiest Honey Cake : melts in your mouth! Quick, tasty and cheap!…
Feeling in the mood for sweetness? Let this wave of tenderness guide you and indulge in a little perfectly themed sin of gluttony with a soft and luscious honey cake. Its delicate brown hue makes it unique and reveals to us at first glance the ingredient that makes it so lovable to the palate. But don’t think that this cake is reserved for lovers of extra sugar: thanks to the yogurt that gives the right acidic note, the cake will be perfectly balanced in terms of flavors.
Ingredients:
For the cake:
- 250g (8.8 oz) orange blossom honey
- 200g plain flour (1 3/4 cups all-purpose flour)
- 110g natural plain yogurt (1/2 cup plain yogurt)
- 65g butter (4.5 tbsp unsalted butter)
- 50g potato starch (1/3 cup potato starch)
- 180g eggs (about 3 medium eggs)
- 16g baking powder (1 tbsp + 1 tsp baking powder)
- Zest of 1 orange
- 1/2 teaspoon ground cinnamon
For the custard:
- 200g whole milk (3/4 cup + 2 tbsp whole milk)
- 60g caster sugar (1/4 cup + 1 tbsp granulated sugar)
- 42g egg yolks (about 2-3 medium egg yolks)
- 23g cornflour (3 tbsp cornstarch)
For garnish:
- Icing sugar / Powdered sug
How to Prepare easiest Honey Cake:
- To make the honey cake, start by preparing the custard: heat the milk in a saucepan, separately in a bowl beat the egg yolks with the sugar with a whisk, then once a smooth mixture is obtained, add the sifted starch.
- Stem the egg mixture with a ladleful of hot milk, then pour the resulting mixture into the saucepan with the rest of the milk and return to the heat. Let the cream thicken over a gentle heat, stirring with a whisk. Once the cream is thick enough, turn off the heat and transfer it to a bowl, cover it with plastic wrap and let it cool. Once the cream is at room temperature you can place it in the refrigerator to firm up. Now deal with the cake batter: heat the honey slightly in a small saucepan, then remove from the heat and add the butter and the yogurt 10. Separate the egg whites from the yolks and add the latter to the honey mixture.
Mix with a whisk until you obtain a smooth mixture that you will transfer to a bowl. Now sift the flour, starch, cinnamon and baking powder separately.
Add the powders to the honey mixture and stir to combine, scent with grated orange zest and set aside. Preheat the oven to 200°C )390 °F) in static mode, then take the egg whites kept aside and beat them until stiff with electric whips until they are nice and frothy,
at which point add the mixture to the beaten egg whites and stir gently with a spatula from the bottom up until smooth. Grease and flour a 22-cm-diameter mold and fill it with the mixture, then take the custard and transfer it to a piping bag with a smooth nozzle. Make perpendicular lines with the cream on the surface of the cake so as to form a lattice 22. Now you can bake the honey cake in a static oven preheated to 200° C 390 °F for 40 minutes. When cooked, take your cake out of the oven, let it cool, then unmold it and dust the surface with powdered sugar before serving.
Bon Appetit!
