Italian Honey Cake
Ingredients
- 166.7 gWheat flour (sifted)
- 100 gHoney (liquid)
- 2 pcEgg (whole)
- 66.7 gUnsalted butter (cubed)
- 33.3 gWhite sugar (granulated)
- 66.7 mlWhole milk (room temperature)
- 7.3 gBaking powder (powder)
- 0.7 pcCitrus limon (L.) Burm. f. (finely zested)
- 20 gPine nut (whole)
- 0.7 tspCinnamon powder (ground)
- 0.7 pinchGray sea salt (fine)
Method
A dense, amber crumb exhaling the scent of warm honey and lemon. The texture is supple, almost moist, with the crunch of pine nuts on the surface.
- 1
Melt the butter with the honey in a small saucepan over very low heat. The mixture should be fluid and homogeneous, without ever reaching a boil.
- 2
In a mixing bowl, vigorously whisk the eggs and white sugar until the mixture whitens and triples in volume. It should form a ribbon when the whisk is lifted.
- 3
Sift together the flour, baking powder, cinnamon, and salt. Gently fold them into the eggs using a spatula, lifting the mass to preserve the air.
- 4
Pour the whole milk and the lukewarm butter-honey mixture in a steady stream over the batter. Add the lemon zest. Mix gently until the batter is smooth and shiny.
- 5
Pour into a buttered mold. Scatter the pine nuts on top. Bake at 170°C for 40 minutes. The crust should be golden brown and a knife blade should come out clean.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after adding the flour to prevent it from becoming elastic.
- Use chestnut honey for a bolder taste or acacia honey for more sweetness.
How long does this dish keep?
Wrap the cake in a clean cloth or plastic wrap; it stays moist for 3 to 4 days thanks to the hydrating power of honey.
