TikTok made me do it...again!
After weeks of seeing this three-ingredient honey cake all over my FYP, I decided it was time for Miss Honey + Truffles herself to give it a shot!
Ready in about 20 minutes from start to finish, this cake is really simple to make. All you need is a hand mixer, 3 eggs, 2 tablespoons of warmed honey, 3 tablespoons of flour and 3-4 small ramekin dishes to bake your cakes in. I’d like to note that 4 is probably best as my cakes started to puff up a lil over the edges while baking.
The recipe is as follows:
Mix two egg yolks with one whole egg and beat until combined.
Add warmed honey to the eggs slowly and beat for several minutes until the batter turns pale and creamy, leaving gentle peaks.
Whisk in flour and add batter to ramekins.
Bake for 12 to 15 minutes at 350 °F.
Pulling the ramekins out of the oven, I was taken aback by how eggy these tiny cakes smelled. The sweet honey scent that had perfumed my kitchen while whisking had disappeared and been replaced by the stench of an omelette.
Removing the cakes from their ramekins was a bit of a challenge as I didn’t grease or flour them, which was a big mistake on my behalf. That said, with the gentle nudge of a knife I was able to remove them from their baking vessels. Immediately, I could tell that these cakes were super tender, delicate and airy.
Cutting into the cake, the texture inside was almost cloud-like. Similar to a sort of angel food, the cake was light and malleable when softly poked and prodded with a fork.
The taste, which I expected to be a honey explosion, sadly tasted like an eggy easter bread. It also sort of reminded me of an asian-style dessert toast that I tried during a bingsu adventure, which I wasn’t a huge fan of. I’d consider adding another drizzle of honey and maybe some fresh fruit or macerated berries before enjoying to add another dimension of flavour, texture and sweetness predictable of a cake.
Though I wasn’t a huge fan, nor were my parents, my grandparents had other opinions. They actually quite enjoyed this honey cake because it wasn’t rich or sugary at all. Nonno and Nonna found it a nice evening snack and great lil tea cake for their morning coffee.
Ultimately, I don’t think that I’ll be making this cake again, but I will admit that the science of this quick cake was impressive. If you’re not a fan of sweet desserts then I’d say give this recipe a shot!
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Have you made honey cake? What did you think of it?