HONEY CAKE

19 January 2009

sp-new-years-honey-cake

HONEY CAKE, oh honey honey!

Happy New Year! My warm wishes for 2009 are a little late coming this year , as I caught a nasty flu bug my 1st week back to work & it wouldn’t let go. However I am now feeling much better and am back in the kitchen to prove it.

To get the ball rolling I decided to make my Aunt Elise’s New Years Honey Cake.  However on reading down the list of ingredients I hit a road block…. self raising flour…. why oh why…. well I can tell you why, my aunt is from England, as is her recipe and like most English baking recipes it lists this kind of flour. The only problem is, you CAN’T BUY IT in Switzerland.  But you can make it! So if you can’t move the mountain to Mohamed, move Mohamed to the mountain –  I like applying this philosophy to the kitchen!

Self-Rising flour is simply flour that contains baking powder and salt. Mystery solved. However I do not normally use this type of flour 1. because I cannot buy it locally  & 2. because I prefer to add my own baking powder and salt – it has a better raising effect. Plus if you store self raising flour for too long the baking powder loses some of its strength and your baked goods don’t rise as nicely.

Self raising flour basic recipe:

  • 1 teaspoons baking powder
  • 1/4 teaspoon  salt
  • 1 cup (125 grams) of all-purpose flour

Mix the ingredients well together, and voila!

sp-detail-honey-cake11

Recipe changes:

  • I substituted normal all-purpose white flour, baking powder & salt for the self raising flour.
  • I replaced half the golden syrup with honey, it is called a honey cake after all so I thought perhaps this key ingredient should be included.
  • I also replaced the sunflour oil with butter as I thought it would give a richer taste.
  • Elise’s recipe made a cake large enough for the Russian army, and as we are currently only 2 at home… I have scaled down the recipe to half it’s original grandeur.
  • In the future I may also try adding a little less white sugar, though despite what initially appears to be a very sugary recipe, when taking into account the total quantity of golden syrup, honey & white sugar, the cake does not come out tasting overly sweet.

Here is the new version of the recipe with the changes mentioned above:

sp-detail-honey-cake2

RECIPE – SWEET PEA Blog

  • 112 gr (1/4 pound) honey
  • 112 gr (1/4 pound) golden syrup (corn syrup)
  • 115 gr (1/2 cup) butter
  • 100 gr (1/2 cup) sugar
  • 120 mL (1/2 cup) boiling water
  • 225 gr (1/2 pound) all purpose white flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mixed spice
  • 2 small eggs
  1. Preheat the oven to 160° convection heat.
  2. Flour & butter a cake pan.
  3. In a saucepan over medium/low heat, combine the honey, golden syrup, butter, sugar & boiling water.
  4. In a separate bowl, combine the flour, baking powder, baking soda, salt & spices.
  5. Add the melted sugar/butter mixture to the dry ingredients & stir well until evenly combined.
  6. With a hand whisk beat in the 2 eggs. Your batter will be loose & liquidy.
  7. Bake for 45 minutes or until the tooth pick comes out clean when testing the cake
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4 Responses to “HONEY CAKE”

  1. Anonymous Says:

    Good to see you blogging again with your delicious recipes – the cake looks wonderful Lxx

  2. Olivier Says:

    Honey, please do not scaled down this receipe! It is so good you can double the quantity! There is always room for more cake :)


    • Olivier: This is true, though the 1st time I made this recipe I had more cake then I knew what to do with! The good thing is this cake is very moist & doesn’t dry out quickly, so you can keep it well covered for a few days.


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