Some things are simply too delicious to only be eaten at certain times of the year. And we don’t mean strawberries in winter or other questionable fruits. Honey cake, for example, you can enjoy in spring with a clear conscience. By the way, combined with strawberries, this results in a completely new taste. We introduce you to our favorite year-round recipe for honey cake.
This honey cake is particularly juicy. Honey, beet sugar and raw cane sugar also make it taste wonderfully caramel.
- 250 g liquid honey, we prefer dark forest honey (link to blog post: What types of honey are there?)
- 150 g raw cane sugar
- 50 g sugar beet syrup
- 220 g butter plus a small piece for greasing the mold
- 3 tablespoons zest of an organic orange
- 50 ml cream
- 450 g flour type 405 or 550 plus a tablespoon for sprinkling the form
- 2 pinches of salt
- 3 tsp gingerbread spice
- 2 teaspoons of baking soda
- 1/4 tsp baking soda
- 2 teaspoons ginger, freshly grated
- 2 eggs
Step 1: Preheat the oven to 160°C.
Step 2: Heat the honey, sugar, molasses and butter in a saucepan until the sugar has dissolved. Stir regularly.
Step 3: Fold in the orange zest and cream and then allow to cool for a few minutes.
Step 4: Place the flour, baking powder, gingerbread spice and baking soda in a large bowl and mix together. Add the grated ginger and the lukewarm honey-sugar mixture. Mix all ingredients with a hand mixer.
Step 5: Add the eggs and salt to the bowl and work in until an even dough is formed.
Step 6: Grease the loaf pan evenly with butter. Then add about a tablespoon of flour to the loaf pan and shake until the bottom and sides of the pan are evenly coated with flour. Turn the baking pan upside down over the sink and tap out the excess flour.
Step 7: Pour the batter into the greased loaf tin and bake on the second rack from the bottom for a total of 65 to 70 minutes. After about 20 minutes, cover the honey cake with baking paper so that it doesn’t get too dark. Increase the baking temperature to 180°C for the last 10 minutes. Just before the end of the baking time, do a chopstick test.
Step 8: Remove the honey cake from the oven, place on a wire rack and leave in the tin for 15 minutes. Then turn out onto a cake rack and let cool completely.
By the way: The honey cake stays fresh for a long time in our size L beeswax cloth. And that at any time of the year.
In winter we enjoy the honey cake spread with butter and drink black tea or cocoa.
In spring we combine the honey cake with strawberries and cream. A glass of Gewürztraminer goes perfectly with it!
In the summer we pack the honey cake and have a picnic with it. Or we eat it on the balcony, but there with vanilla ice cream and raspberry sauce. Hmmm
In autumn we like to make a crumble out of the honey cake. And that’s how it works.
- 20 g orange peel
- 80 g honey cake
- 140 g flour type 405 or 550
- 120 g cold butter plus a tablespoon for greasing the form
- 120g brown sugar
- 40 g ground walnuts
- 500 g orange fillets
Step 1: Chop the orange peel into small pieces and also finely crumble the honey cake.
Step 2 : Knead a crumble dough from flour, pieces of butter, sugar, walnuts and honey cake. Then chill for 45 minutes. In the meantime, preheat the oven to 180°C and grease a casserole dish with butter.
Step 3: Arrange the orange fillets on the bottom of the casserole dish and cover with sprinkles. Bake for 45-50 minutes until golden brown and then serve lukewarm. If you want to go away, you can sprinkle the crumble with powdered sugar or cocoa powder.
You can cover your casserole dish with a beeswax cloth Large or with a beeswax cloth XL and keep the crumble fresh without any foil. Tip: With cold butter, the crumbles become nice and thick. If you use melted butter, the crumbles tend to be fine, gritty and smaller in consistency. Streusel dough can also be frozen in advance. Of course also in beeswax wraps . 😉