Honey Cake - Pilar Hernández's Chilean Kitchen
Honey cakes aren't very popular here, and I love them, so here's a recipe that a dear friend, María Beatriz, gave me. I met her on the La Segunda forum several years ago; I was just starting out with the blog, and she was always very generous with her knowledge and recipes.
Ingredients · Servings 12
- 1 cup of 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 (read the note)
- a pinch of salt or 1/4 teaspoon
- 2 1/2 cups sifted flour
- 1 tablespoon of baking powder
Method · PT-497396H58M29S
- Preheat the oven to 180C or 350F.
- Measure the honey into a Pyrex glass jar, add the butter and microwave on high for 30 seconds, stir very well (for 1 minute), all the butter should melt and mix with the honey, if necessary heat for another 20 seconds.
- 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.
- Sift the flour together with the baking powder and pour over the batter, 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, or make 12 cupcakes, just remember not to fill the molds too much.
- Bake for 45-50 minutes for large cakes or 25-28 minutes for cupcakes; test with a toothpick, it should come out clean. Let cool for 5-10 minutes in the pan, then remove from the pan and let cool completely.
- You can store it in a bag for up to 3 days or freeze it for up to 3 months.
This recipe is tried and tested. Obviously, you have to use a honey you like because the cake will have that flavor. The other important thing is that it rises a lot in the oven, so don't fill the pan more than halfway to avoid overflowing. You can make it as muffins or cupcakes, or in a round bundt pan.
Description
A traditional cake with a very rich flavor.
