Bake Time:
20 minutes
Exciting news – I’ve finally perfected my favorite Honey Cake recipe! After longing to bake one for ages, I decided to take the plunge this weekend. My initial attempt turned out a tad dry (as honey cakes tend to be), so I tweaked the recipe, adding more cream, and voila! Now, I’m thrilled to share my revamped honey cake recipe with you!
This cake strikes the perfect balance between sweet, salty, creamy, and downright delicious – all in a single bite. The key? Opting for top-notch honey. Personally, I swear by wildflower honey for its sweet, floral notes. Pair it with a steaming cup of coffee or Rooibos tea for pure bliss. For an extra treat, consider topping the cake with salted caramel crumbs – I like to use up leftover dry cake crumbs for added texture and flavor.
Servings:
12 slices
Ingredients
Method
Cake: Pour 3/4 cup of the honey into a saucepan over medium heat. Boil for about 10 minutes until a darker golden brown shade. Turn off the heat and whisk in cold water.
Preheat the oven to 180°C. Spray two baking sheets with non-stick spray or line with a silicone mat.
In another small saucepan, melt the butter, sugar, and honey together. Remove from the heat.
Combine the baking soda, baking powder, salt, and cinnamon in a small bowl.
In a mixing bowl, whisk together the butter mixture and eggs. Keep whisking and add the baking soda mixture.
Sift in flour in in three additions, stirring well after each, until batter is easily spreadable.
Spread batter evenly onto two baking sheets. Bake in preheated oven until lightly browned, about 10 minutes. Remove from oven and let cool.
Frosting: In a mixing bowl, pour in the cream and whisk until soft peaks form. Add remaining 3/4 cup honey, the cream cheese, and cottage cheese and continue whisking until stiff peaks form.
Cut off the dry edges of the cakes and crumble. Dry out on a 140°C preheated oven for about 5 minutes until darkened. Remove from oven and crumble fine. Set aside.
Cut the cakes into 6 or 8 rectangles. Place a cake layer and spread the frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place the last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs, clean any excess crumbs around the base.
Place in an air-tight container or cover with plastic wrap and refrigerate for 6 hours or overnight.