1066
Off-Topic / Re: Love Cakes
« on: August 26, 2018, 06:34:07 pm »Message ID: 1234366
I've never had either cake. I did a online search for the Honeycomb cake recipe since I was curious.
Ingredients
First Glaze
1 large lemon,zested into strips
3/4 cup
3 sprigs sage
Cake
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup fine cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
1/4 cup firmly packed finely chopped fresh sage
2 large eggs
1/2 packed light-brown sugar
1/2 cup honey
1/2 cup olive oil
1/4 cup milk
1 teaspoon grated lemon zest
Final Glaze
2 tablespoons honey
1/2 cup confectioners sugar
1 1/2 teaspoons lemon juice
1 First glaze: Preheat oven to 325. Bring all ingredients to a boil in a small saucepan, Remove from heat.
2 Cake: Butter and flour an 8 inch round cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil and zest. With mixer on low, add flour mixture in 2 batches: beat until just combined.
3 Spread batter in pan, Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven, poke holes with toothpick all over cake. Remove zest strips and sage from first glaze, brush over top. Let cool.
4 Final glaze: Whisk together honey, confectioners sugar and lemon juice. Remove cake from pan and brush final glaze over top.
Ingredients
First Glaze
1 large lemon,zested into strips
3/4 cup
3 sprigs sage
Cake
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup fine cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
1/4 cup firmly packed finely chopped fresh sage
2 large eggs
1/2 packed light-brown sugar
1/2 cup honey
1/2 cup olive oil
1/4 cup milk
1 teaspoon grated lemon zest
Final Glaze
2 tablespoons honey
1/2 cup confectioners sugar
1 1/2 teaspoons lemon juice
1 First glaze: Preheat oven to 325. Bring all ingredients to a boil in a small saucepan, Remove from heat.
2 Cake: Butter and flour an 8 inch round cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil and zest. With mixer on low, add flour mixture in 2 batches: beat until just combined.
3 Spread batter in pan, Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven, poke holes with toothpick all over cake. Remove zest strips and sage from first glaze, brush over top. Let cool.
4 Final glaze: Whisk together honey, confectioners sugar and lemon juice. Remove cake from pan and brush final glaze over top.