Luscious, golden and gooey - honey is one of my all time favorite ingredients. A spoonful of honey is something I have enjoyed all my life and my son loves it too! When I came across this recipe, I was delighted. A dear friend of mine posted the pic of her honey cake and I could already feel it's taste on my tongue! If this is not temptation, I don't know what is!
For this you will need -
250gm - Unsalted butter at room temperature
220gm - Honey
4nos - Eggs
150gm - Flour
150gm - Ground Pecans (you can use hazelnuts too)
1tspn - Baking Powder
For the ganache -
100gm - Dark Chocolate (70%)
1tspn - Butter
100ml - Single Cream
A handful of chopped pecans (or hazelnuts)
Strawberries - chopped in half
Method -
Pre heat the oven to 160deg C. Grease and dust a 24cm springform cake tin. Put a layer of parchment paper on the bottom.
In the bowl of your mixer, beat the butter till light and fluffy. Then add the honey and beat till they combine. Add the eggs, one at a time. Then add the ground nuts and flour, making sure not to over mix. The dry ingredients just need to be folded in.
Spoon the mixture, level with a spoon and bake for about 45-50 minutes till the cake is completely baked. One can check by inserting a toothpick which should come out clean.
As the cake cools, melt the chocolate in a microwave safe bowl or on a double boiler. Once melted, add the butter and the cream, in a steady stream. Mix well. Allow to cool a little and it should thicken a little.
Take the cake out of the pan and pour the ganache over it and allow to over flow just a little. Sprinkle the chopped nuts along the edge and the strawberries in the center.
For this you will need -
250gm - Unsalted butter at room temperature
220gm - Honey
4nos - Eggs
150gm - Flour
150gm - Ground Pecans (you can use hazelnuts too)
1tspn - Baking Powder
For the ganache -
100gm - Dark Chocolate (70%)
1tspn - Butter
100ml - Single Cream
A handful of chopped pecans (or hazelnuts)
Strawberries - chopped in half
Method -
Pre heat the oven to 160deg C. Grease and dust a 24cm springform cake tin. Put a layer of parchment paper on the bottom.
In the bowl of your mixer, beat the butter till light and fluffy. Then add the honey and beat till they combine. Add the eggs, one at a time. Then add the ground nuts and flour, making sure not to over mix. The dry ingredients just need to be folded in.
Spoon the mixture, level with a spoon and bake for about 45-50 minutes till the cake is completely baked. One can check by inserting a toothpick which should come out clean.
As the cake cools, melt the chocolate in a microwave safe bowl or on a double boiler. Once melted, add the butter and the cream, in a steady stream. Mix well. Allow to cool a little and it should thicken a little.
Take the cake out of the pan and pour the ganache over it and allow to over flow just a little. Sprinkle the chopped nuts along the edge and the strawberries in the center.
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