Honey, Honey
Mar. 6th, 2012 09:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Honey-Saffron Cake.
Cake:
3 cups flour
1 Tbsp baking powder
1-2 tsp cardamom - I don't care for cardamom, so we used 1/2 tsp lavender, crushed; we probably could have used 1 tsp or more.
1/2 tsp salt
1 pinch saffron, crushed, steeped in 1/4 cup water
3/4 cup honey
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3 eggses, room temperature
3/4 cup whole milk
Syrup:
1/3 cup honey
1/3 cup hot water
1 Tbsp lemon juice, or juice of 1/2 lemon (We also threw in the zest of the half lemon)
Heat oven to 325. Grease a 9x13 pan and set aside. In a medium bowl, stir together the flour, baking powder,cardamom lavender, and salt. In a separate large bowl, beat the honey and butter at medium speed for 2 minutes. Slowly add the sugar, beating constantly. Add the saffron water and the eggses, one at a time, beating for one minute after each addition. Gradually and alternately add the dry ingredients and milk, beginning and ending with dry ingredients. Spread evenly into the pan. Bake at 325 for 40-45 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
While the cake cools, combine the syrup ingredients and allow to cool slightly. With a long wooden skewer, poke holes in the cake through to the bottom of the pan. Coat the cake with the syrup, using it all and covering completely. Allow to cool. Serve with whipping cream sweetened with honey, or with creme fraiche.
What worked: At first I thought it was kind of nondescript, but it grew on me and was a lovely dessert for a homeowners' meeting. I used Cake Strips which kept the cake brilliantly even - I love these things. I thought some toasted slivered almonds would be a nice addition on top to give a crunch contrast; the neighbors suggested pine nuts for a more subtle flavor. It was even better the second day.
What didn't: I couldn't really taste the lavender undertones; as said above, I could add more. I didn't use very much because I didn't want it to taste soapy.
Will I make it again? The other three people eating it wanted it again, so yes.
What I'm reading: Adrian Tchaikovsky, The Scarab Path
Cake:
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 pinch saffron, crushed, steeped in 1/4 cup water
3/4 cup honey
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3 eggses, room temperature
3/4 cup whole milk
Syrup:
1/3 cup honey
1/3 cup hot water
1 Tbsp lemon juice, or juice of 1/2 lemon (We also threw in the zest of the half lemon)
Heat oven to 325. Grease a 9x13 pan and set aside. In a medium bowl, stir together the flour, baking powder,
While the cake cools, combine the syrup ingredients and allow to cool slightly. With a long wooden skewer, poke holes in the cake through to the bottom of the pan. Coat the cake with the syrup, using it all and covering completely. Allow to cool. Serve with whipping cream sweetened with honey, or with creme fraiche.
What worked: At first I thought it was kind of nondescript, but it grew on me and was a lovely dessert for a homeowners' meeting. I used Cake Strips which kept the cake brilliantly even - I love these things. I thought some toasted slivered almonds would be a nice addition on top to give a crunch contrast; the neighbors suggested pine nuts for a more subtle flavor. It was even better the second day.
What didn't: I couldn't really taste the lavender undertones; as said above, I could add more. I didn't use very much because I didn't want it to taste soapy.
Will I make it again? The other three people eating it wanted it again, so yes.
What I'm reading: Adrian Tchaikovsky, The Scarab Path
no subject
Date: 2012-03-07 01:24 am (UTC)