Honey Cake
by the Confectioner Oren Becker
Makes 2 cakes in a loaf pan
Ingredients:
170 grams (1/2 cup) honey
2 eggs
240 grams (1 cup) water
110 ml (1/2 cup) plum jam or strawberry
100 ml (1/3 cup + 1 tablespoon) canola oil
150 gram (3/4 cup) white sugar
300 grams (2 cups + 1 tablespoon) flour
1 tablespoon baking soda
1 tablespoon baking powder
1 heaping teaspoon cinnamon
1/2 teaspoon ground cloves
For the syrup:
1/2 cup water
1 cup sugar
Preparation:
- Preheat over to 150 C or 300 F
- Using the paddle attachment of a stand mixer mix together the honey, eggs, water, jelly, oil, and sugar together on a low speed
- Sift the flour, baking soda, and baking powder into a medium bowl. Add the cinnamon and cloves and mix well
- Add the dry ingredients into the bowl of the mixer and continue to mix until just incorporated
- Pour the mixture into a greased and floured pan
- Bake in preheated oven for 30 minutes or until the top of the bake looks firm and bounces bake when touched.
- Let the cake cool to room temperature
- In the meantime prepare the syrup: In a small pot on medium high heat bring the water and sugar to a boil. Once starting to boil and the sugar has dissolved. Remove from the heat and brush the syrup onto the cake.
- Serve the cakes at room temperature
TIP: It's recommended you make this cake a day before you want to serve it, it will take even better the next day allowing all the flavors to really combine.
