Description
Simplicity is underrated. Rustic French Honey Cake is pure simplicity. Rich honey flavour in a beautifully moist cake that’s suprizingly easy to make!
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup liquid honey
- 3 large eggs
- 1/4 teaspoon almond extract
- 1/2 cup sour cream OR Greek yogurt
- 2 tablespoons butter, firm, to coat pan (see notes)
- 2 tablespoons icing sugar, to coat pan (see notes)
- Extra honey, ripe fruits and/or nuts for serving
Instructions
- Preheat oven to 350° F (175°C). Prepare an 8-inch springform pan well, coating the inside well with butter, and then icing sugar. If you prefer, you can use non-stick spray and with either option, a round of parchment on the bottom of your pan always aids on the final unmolding.
- Mix dry ingredients; all-purpose flour, almond flour, baking powder, baking soda and salt in a medium-sized bowl and whisk well to combine.
- In a large bowl, cream butter and honey until light and smooth, using a wooden spoon, a stand mixer fitted with a paddle tool or hand mixer, set at medium speed. Scrape down your bowl with a spatula to loosen any ingredients stuck to the sides and bottom of your bowl.
- Now add eggs, one at a time, beating well in between. Using a stand mixer, I count beats to achieve the consistency I like. In the case of the eggs, I beat six times at medium speed. Then once all eggs are combined, I toggle the speed up to medium-high and beat an additional ten rotations for a light result. Scrape down your bowl with a spatula.
- Add the dry mix, all at once to the wet mix. Beat at low speed for six beats. Then add your almond extract and yogurt and beat about six times, also on low. Pause and scrape down your bowl with a spatula, ensuring you get any ingredients off the bottom of the bowl, then beat another ten times at medium-low speed.
- Gently pour batter into your prepared 8-inch round pan, smoothing the top lightly with a spatula to ensure an even top then jiggle and tap the pan lightly on your counter to help settle the batter before placing in the pre-warmed 350° F (175°C) oven. Bake 35 to 40 minutes until center of the cake is set (when a toothpick inserted in the center removes with only a few crumbs), and the entire surface is a deep brown. (see notes)
- Remove from oven and place on a wire cooling rack until pan is easy to handle. Loosen the ring and gently remove. Once completely cool, invert the cake onto the wire rack to remove the bottom of the pan from the cake. Platter and reserve until ready to serve. Finish with ripe berries, fruits, nuts, edible floral and honey in any combination that pleases. I love raspberries with this cake, the hubs favours figs.
Notes
with this cake, I used butter and powdered icing sugar to prepare my pan. This is one of my favourite combinations to ensure a good firm crust on the cake itself. It also helps to give your Rustic French Honey Cake beautiful colour. There are too many insipid, anemic cakes in the world, that caramelized dark colour, very prevalent in European cakes, is FLAVOUR.
Be aware that Honey Cake will set at the very last minute. Don’t panic if at the 2o minute mark the center is still loose and jiggly. Stay the course, at the same temperature, until done. It might take a little longer, depending on your oven. I was closer to 42 minutes to get the result you see here.
- Prep Time: 30 Minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: French