Palm honey cake - Pilar Hernández's Chilean Kitchen
Palm honey is a flavor that evokes many childhood memories for Chileans. Who hasn't eaten bananas with palm honey, or in my case, since I'm allergic to bananas, apples with palm honey? For many, it's the Chilean equivalent of maple syrup.
Ingredients · Servings 12
- 1 cup of palm honey
- 125 grams of butter
- 2 eggs at room temperature
- 1/2 cup of warm milk (20 seconds in the microwave on high)
- 1/2 teaspoon of apple cider vinegar or white vinegar
- 1 pinch of salt or 1/4 teaspoon
- 2 1/2 cups sifted flour
- 1 tablespoon of baking powder
Method · PT-497396H59M24S
- Preheat the oven to 180C or 350F.
- Melt the butter in the microwave on high for 30-40 seconds. Add the honey and stir well until combined.
- Using a mixer, beat the eggs at medium speed until frothy, about 2 minutes, add the honey with the melted butter, milk, salt and vinegar, beat at low speed until everything is incorporated.
- Add the flour along with the baking powder, beat at medium speed for 1 minute. At first the batter will look lumpy, you must beat until it looks homogeneous; it is a liquid batter.
- Pour into a greased or parchment-lined mold; you can use a long cake pan or a round one 20 cm (8″) in diameter.
- Bake for 40-45 minutes, until golden brown and starting to pull away from the edges; test with a toothpick, it should come out clean. Let cool for 5-10 minutes in the pan, then unmold and let cool completely.
- You can store it in a bag for up to 3 days or freeze it for up to 3 months.
The flavor of palm honey is mild in the cake, the texture is fluffy and moist.
Description
A fluffy and tasty cake.
