honeycomb cake
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WHAT YOU NEED:
Honeycomb Pull-Apart Pan CAKE: 1 3/4 cups butter 2 tsp salt 1 1/2 cups sugar 6 large eggs 1 tsp vanilla bourbon extract 2 Tbsp whiskey 3 cup flour |
GLAZE:
1 1/2 cups wildflower honey 1 tsp ground cardamom orange |
METHOD:
Preheat the oven to 350 degrees F.
CAKE:
To thoroughly butter the honeycomb pan, it is easier to melt a little butter and then use a basting brush to coat, making sure to cover all surfaces. Once the pan is fully covered with butter, add a little flour and gently shake the pan to coat the butter with flour. Gently tap upside down to remove excess flour.
Bring butter to room temperature. Using an electric eggbeater on medium speed, mix butter, salt, and sugar in a large bowl until well combined. Scrape down the sides if needed. Beat in the eggs, one at a time, mixing until the batter comes together. Add vanilla extract and whiskey and blend.
Using a spoon, mix in the flour, both regular and almond, until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to ensure the batter gets into all parts of the pan.
Place the cake in the oven and bake. The cake is done when it is golden brown, and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Let the cake cool in the pan for 10 minutes before turning it upside down onto a cutting board or serving plate. Carefully remove the pan and brush away any excess flour from the cake.
GLAZE:
In a small saucepan, on low heat, warm 1 Tbsp water, honey, cardamom, and 1-2 tsp orange zest.
Once well blended and the cake is still warm, slowly drizzle the glaze over it in batches, letting the cake soak up the honey before adding more.
Preheat the oven to 350 degrees F.
CAKE:
To thoroughly butter the honeycomb pan, it is easier to melt a little butter and then use a basting brush to coat, making sure to cover all surfaces. Once the pan is fully covered with butter, add a little flour and gently shake the pan to coat the butter with flour. Gently tap upside down to remove excess flour.
Bring butter to room temperature. Using an electric eggbeater on medium speed, mix butter, salt, and sugar in a large bowl until well combined. Scrape down the sides if needed. Beat in the eggs, one at a time, mixing until the batter comes together. Add vanilla extract and whiskey and blend.
Using a spoon, mix in the flour, both regular and almond, until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to ensure the batter gets into all parts of the pan.
Place the cake in the oven and bake. The cake is done when it is golden brown, and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Let the cake cool in the pan for 10 minutes before turning it upside down onto a cutting board or serving plate. Carefully remove the pan and brush away any excess flour from the cake.
GLAZE:
In a small saucepan, on low heat, warm 1 Tbsp water, honey, cardamom, and 1-2 tsp orange zest.
Once well blended and the cake is still warm, slowly drizzle the glaze over it in batches, letting the cake soak up the honey before adding more.