MILK AND HONEY CAKE
The flavor of this ultrabuttery layer cake, adapted from Odette Williams's "Simple Cake" (Ten Speed Press, 2019), can be as mild or pronounced as you like, depending on the variety of honey you use. Clover honey will give you something gentle and mellow, while more assertive buckwheat or chestnut honey have more depth. You can serve the cake plain, with dollops of the whipped cream on the side, for a casual gathering, or frost and fill it, adding berries or other fruit, for a more celebratory affair. It makes an excellent birthday cake.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
- Sift flour, baking powder, baking soda and salt into a large bowl.
- In a small bowl, beat eggs until smooth.
- In a medium bowl, stir together buttermilk, honey and vanilla.
- Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
- With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
- Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
- Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
- Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
- Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.
MILK AND HONEY TEA CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the tea cake: Position a rack in the center of the oven; preheat to 325 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the cake flour, baking powder, salt and tea leaves. In a large bowl, whisk together the egg yolks, almond milk, sugar and vanilla.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 2 minutes. Whisk the flour mixture into the egg yolk mixture. Using a rubber spatula, gently fold in the whipped egg whites, a little at a time, until all of the egg whites are incorporated and the batter is fluffy. Pour the batter into the prepared baking pan and gently smooth the top.
- Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 25 minutes. Allow the cake to cool slightly while you prepare the milk syrup.
- For the milk syrup: In a large saucepan, combine the almond milk, condensed milk, salt and tea leaves; bring to a simmer over medium-low heat. Simmer until the mixture has thickened enough to coat the back of a spoon, 10 to 15 minutes. Strain through a fine-mesh sieve and set aside.
- Use a fork or wooden skewer to poke 30 to 40 holes all over the top of the cake. Slowly pour the milk syrup over the surface of the cake. Refrigerate for at least 2 hours to allow the cake to absorb the cream.
- For the honey-lemon whipped cream: In a medium bowl, whisk together the yogurt, honey and lemon zest. Use a spatula or spoon to gently spread the yogurt over the top of the cake.
- Refrigerate until ready to serve. Garnish with candy fruit slices if desired.
HONEY CAKE
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Provided by Kemp Minifie
Categories Cake Chocolate Dessert Bake Rosh Hashanah/Yom Kippur Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) Bundt cake
Number Of Ingredients 22
Steps:
- For cake:
- Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
- Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
- Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
- Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
- Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
- Let cake cool in the pan on a rack for 20 minutes.
- Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
- For glaze:
- Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
- Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
- Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
- Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
- Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
GINGERBREAD & HONEY LOAF
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
- Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
MILK AND HONEY QUICK BREAD
Make and share this Milk and Honey Quick Bread recipe from Food.com.
Provided by alijen
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter loaf pan.
- In medium saucepan, combine 1/2 cup honey and milk; Stir over medium heat until honey dissolves.
- Stir in melted butter.
- Set aside to cool.
- Sift flour, sugar, baking powder and salt into large mixer bowl.
- Add pecans and toss to coat.
- Set aside.
- Whisk egg into cooled milk mixture.
- Add to flour mixture.
- Beat at medium speed just until blended.
- Pour into pan and smooth top.
- Bake for 65-75 minutes until toothpick comes clean from center.
- Cool on rack 10 minutes, Remove and cool again on rack.
Nutrition Facts : Calories 336.5, Fat 13.6, SaturatedFat 4.3, Cholesterol 42.2, Sodium 482.5, Carbohydrate 51.1, Fiber 1.7, Sugar 30.4, Protein 5.3
HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)
This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. Can also be made gluten-free or vegan!
Provided by Erin @ Food Doodles
Categories Dessert
Number Of Ingredients 17
Steps:
- If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
- Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
- In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
- Divide the batter between the two pans.
- Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
- Let cool completely before frosting.
HONEY CARROT CAKE
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
- Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
- Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
- For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.
More about "milk and honey cake food"
MILK AND HONEY CAKE - LENOX BAKERY
From lenoxbakery.com
Cuisine AmericanCategory DessertServings 10Total Time 50 mins
- 1. Place the bowl and whisk attachment in the fridge to get it very cold. This will help keep the whipped cream fluffy and help it hold up. 2. Pour the whipped cream in the chilled bowl and begin to whisk. Slowly begin to add the powdered sugar then the vanilla. Continue to whip until stiff peaks. Place in the fridge until ready to frost the cake.
- 1. Preheat oven to 350 degrees. 2. Spray two 8 inch round cake pans.3. Sift together the flour, baking powder and salt. Set Aside.4. In a separate bowl, mix together the milk, honey, sour cream and vanilla. 5. In the stand mixer, add the butter and sugar together. Mix for about 2 minutes until light and fluffy. Add eggs one at a time. 6. Next, add in half of the flour mixture then half of the milk mixture, continuing to alternate between wet and dry until everything is fully incorporated. 7. Divide the batter evenly between the 2- 8 inch pans.8. Bake for 35-40 minutes or until toothpick comes out clean. 9. Let the cake cool completely about 3 hours or so, before adding the whipped cream frosting.10. When ready to frosting, add the first layer to a cake plate and dollop whipped cream on top. Add the top layer, and add the remaining whipped cream. Drizzle with honey for a finishing touch.
MILK AND HONEY TEA CAKE - GOING MY WAYZ
From goingmywayz.com
Estimated Reading Time 2 mins
- For the tea cake: Position a rack in the center of the oven; preheat to 325 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the cake flour, baking powder, salt and tea leaves. In a large bowl, whisk together the egg yolks, almond milk, sugar and vanilla.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 2 minutes. Whisk the flour mixture into the egg yolk mixture. Using a rubber spatula, gently fold in the whipped egg whites, a little at a time, until all of the egg whites are incorporated and the batter is fluffy. Pour the batter into the prepared baking pan and gently smooth the top.
- Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 25 minutes. Allow the cake to cool slightly while you prepare the milk syrup.
THE BEST RUSSIAN HONEY CAKE - MOMSDISH
From momsdish.com
4.8/5 Total Time 3 hrsCategory Cake, DessertCalories 562 per serving
- This cake dough is made on a steam bath. Preheat water using a bowl on top of the boiling water, make sure the bowl does't melt. Place butter, honey and sugar, and let it stand there until it's all melted.
- Whip butter together with cream cheese and condensed milk. Once they are well mixed together, add whipping cream. Whip until the cream is very thick.
MILK AND HONEY CUPCAKES - REFORMATION ACRES
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Servings 12Estimated Reading Time 6 mins
LOVE, SET, MATCH MILK AND HONEY CAKE | FOOD GAL
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BEST HONEY CAKE RECIPE - HOW TO MAKE HONEY CAKE - DELISH
From delish.com
5/5 (3)Total Time 45 mins
- Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray.
- In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy.
MILK AND HONEY CAKE AND THE BIBBYSKITCHEN COOK BOOK | CAKE ...
From bibbyskitchenat36.com
Reviews 24Estimated Reading Time 4 minsServings 12-14
- Place the eggs, castor sugar, honey and vanilla in the bowl of an electric mixer. Beat until pale and thick. Sift in the flour, baking powder and salt and beat to incorporate.
- Heat the milk and butter in a saucepan. Once the butter has melted and tiny bubbles break the surface, remove from the heat. With the mixer running, slowly add the hot milk to the batter and beat on a low speed just until the milk is incorporated.
- Divide the batter between the tins and bake for 18-20 minutes. Cool on a wire rack before icing.
HONEY CAKE WITH CITRUS FROSTING RECIPE - FOOD & WINE
From foodandwine.com
5/5 (2)Category CakeServings 1Total Time 4 hrs
- Make the cake Preheat the oven to 350°. Grease an 8-inch springform pan with baking spray and line the bottom with parchment paper. Wrap the outside of the pan with foil and set on a rimmed baking sheet.
- In a bowl, whisk the flour, cinnamon, baking powder, baking soda, salt, cloves, allspice and ginger. In another bowl, whisk the oil and honey. In a stand mixer fitted with the whisk, beat the eggs with both sugars at medium-high speed until thick and nearly doubled in volume, 4 minutes. Slowly beat in the oil-honey mixture until just combined, about 1 minute. (The batter will look broken but will emulsify.) In a measuring cup, combine the coffee, orange juice and vanilla paste. At low speed, beat the dry ingredients and the coffee mixture into the batter in 3 alternating additions, until just combined.
- Scrape the batter into the prepared pan. Bake for about 55 minutes, until a toothpick inserted in the center comes out clean. Transfer the cake to a rack and let cool for 1 hour. Run a knife around the edge of the cake and remove the springform ring. Invert the cake and remove the springform bottom. Discard the parchment. Let the cake cool completely, about 45 minutes, then transfer to a large plate.
- Meanwhile, make the frosting In a small saucepan, whisk 1/2 cup of the granulated sugar with the flour, then whisk in the milk. Bring to a boil over moderately low heat, whisking constantly, about 10 minutes. Scrape into a heatproof bowl and press a sheet of plastic wrap directly onto the surface. Let cool for 1 hour.
MILK AND HONEY CAKE RECIPE - CHOWHOUND
From chowhound.com
Category DessertCalories 278 per servingPublished 2020-02-22
- Preheat the oven to 350°F. Grease two 8 by 2-inch round pans with butter, line the bottom and sides of the pans with...
- Place a large sifter or a sieve in a large bowl. Add the flour, baking powder, baking soda, and salt and sift.
THE MOST AMAZING RUSSIAN HONEY CAKE | CLEOBUTTERA
From cleobuttera.com
4.5/5 (300)Servings 9Cuisine RussianCategory Cakes
- Line 2 or 3 (or more) baking sheets with see-through silicon mats. On a large piece of paper, trace a circle around a 9-inch pie or cake pan and place the paper underneath one of the silicon mats. If you don't have silicon mats, trace the 9-inch circles directly onto 11 baking-sheet-size pieces of parchment paper. Place a piece of parchment tracing-side-down on a baking sheet. Set aside.
- Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium. Cook the honey, stirring occasionally with a heat-proof spatula, until it the color darkens and turns from pale yellow to dark amber; about 3 minutes. Turn off the heat and carefully add 1/4 cup water. Allow the honey to sputter until it stops bubbling, then whisk to combine. Transfer to a heatproof measuring cup with a spout, and set aside.
- Fill a medium saucepan with 2 inches of water, and bring to a simmer. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large heat-proof bowl, and place over the pot of water, making sure the simmering water is not touching the bottom of the bowl.
RECIPE: MILK AND HONEY CAKE - RURAL INTELLIGENCE
From ruralintelligence.com
- Heat your oven to 350°F. Butter an 8-inch square baking dish and set it aside. (I used a 9-inch round cake pan.)
- In a bowl, combine your milk, honey and almond extract. In a separate bowl, whisk together your flour, baking powder...
- In a large bowl, with an electric mixer, beat the butter at medium speed for 2 minutes, or until creamy. Gradually...
- Turn the mixer speed to low and alternately add the milk mixture and the flour mixture. Beat just until the batter is...
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