Jump to Main ContentJump to Primary Navigation

Light and moist honey cake

Prep:

Cook:

Serves:

    Makes 2 loaf cakes

    INGREDIENTS
    For the cake:
    250g salted butter at room temperature
    125g caster sugar
    3 large eggs at room temperature, lightly beaten
    275g plain flour
    1 tsp baking powder
    1 tsp ground cinnamon
    ½ tsp baking soda
    125g sour cream
    125g runny honey

    For the syrup
    110g honey
    40ml water

    Method

    Pre-heat the oven to 170°C. Lightly brush two 19cm x 8cm loaf tins, 7cm deep, with melted butter and line with parchment paper. Brush again with butter and set aside.

    Using the paddle attachment of an electric mixer, cream the butter on medium speed for about 6 or 7 minutes until it is very soft and pale. It is important to get the butter to the right consistency before adding the rest of the ingredients.

    In a separate bowl sift the flour, baking powder, baking soda and cinnamon.

    In another small bowl mix the honey and sour cream.

    When the butter is ready, add the sugar and continue beating for 3 minutes until the sugar has completely dissolved.

    Slow the mixer speed to low and add the eggs gradually, beating after each addition. Once the eggs are incorporated, stop the mixer and add half the flour mix.

    Continue beating on low speed until everything just comes together. Stop the mixer again and add the cream and honey.

    Mix well, then add the remaining flour mix and gently beat till no traces of flour are visible.

    Divide the cake mixture between the tins and bake for 35-40 minutes or until a skewer inserted into the centre of the cake, comes out clean. Remove from the oven and cool slightly in the tins.

    While the cakes are cooling, make the syrup by bringing the honey and water up to a boil, in a small pan over a medium heat. Reduce the heat and simmer for 2 minutes. Pour the hot syrup over the warm cakes and leave to cool completely.

    Method
Blogs

Getting to know you, honey.

The Fresser

Mon, 21:00

Getting to know you, honey.
Blogs

Rosh Hashanah - in July

The Fresser

Monday, July 24, 2017

Rosh Hashanah - in July
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Blogs

Rosh Hashanah menu and table decorations

The Fresser

Mon, 11:36

Rosh Hashanah menu and table decorations
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Food

Making veggies centre stage

Victoria Prever

Friday, July 28, 2017

Making veggies centre stage
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'