Rustic Honey Cake Recipes

RUSTIC HONEY CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

LEMON HONEY CAKE

Steps:

• Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
• In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
• Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
• Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
• Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
• Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
• Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.

RUSSIAN HONEY CAKE

Steps:

• Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
• Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
• Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
• Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
• Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
• Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
• Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
• Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
• Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
• Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
• Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
• Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.

OLD WORLD HONEY CAKE

Steps:

• Beat the eggs and sugar together until they turn light, approximately five minutes.
• Then beat in the oil, honey, and coffee to the egg mixture.
• Sift the dry ingredients, and add them to the egg mixture with stirring, along with the almonds and raisins.
• Oil 2 9-inch loaf pans line the bottom with wax paper, then oil again.
• Fill each pan until approximately 1" from the top.
• Bake in a preheated oven at 325 degrees for 65-75 minutes, or until the cakes test done.
• Cool on a wire rack for 10 minutes, then remove from pans. Coat with glaze.
• Directions: Boil liquid ingredients until thick watch carefully honey will burn. Remove from heat, and pour over cake.