Honey cake

Name: Honey cake - Octavia P.
Ingredients: 2 eggs; 1 lemon; 100g butter; 200ml honey; 200g flour; 30ml milk; 1 baking powder; 1 cup blueberries

Dessert - Honey cake by Octavia P. - Recipia

A honey and blueberry cake is often made at our place when I don’t want to spend much time in the kitchen, but still want something sweet on the table. It’s the kind of dessert that you quickly put in the oven, let it bake quietly, and in the meantime, you can take care of other things. The batter is soft, almost like a moist loaf, and the blueberries give it a tangy flavor that balances the honey. Quick info Total time: about 1 hour Preparation time: 10-15 minutes Baking time: 45 minutes Servings: 8-10 slices Difficulty: easy Recipe type: simple weekend cake, quick honey dessert Ingredients 2 eggs 1 lemon (use the grated zest and juice) 100 g butter 200 ml honey 200 g flour 30 ml milk 1 packet baking powder 1 cup blueberries (fresh or frozen) Preparation method 1. Place the butter, honey, grated zest, and lemon juice in a pot. Put the pot on low heat. Stir everything until the butter melts and the mixture becomes homogeneous. Do not let it boil, just heat it well and combine. 2. Remove the pot from the heat. Add the sifted flour along with the baking powder. Mix vigorously with a whisk to avoid lumps. The batter will be soft and runny, which is how it should be. 3. Separately, beat the eggs with a pinch of salt, then pour them over the mixture in the pot. Add the milk as well. Mix everything well. Don’t worry about the consistency; the mixture will remain liquid. 4. Pour the batter into a buttered pan. If you are using a silicone mold, it doesn’t need to be greased. 5. Sprinkle the blueberries evenly on top. They can be fresh or frozen; there’s no need to thaw them beforehand. 6. Place the cake in the oven on low heat for 45 minutes. I use the low setting on a conventional oven; for an electric one, it would mean around 160°C. Do not open the oven during baking. 7. Let the cake cool completely, then turn it out of the mold. 8. It can be served plain or with caramel sauce, fruit topping, or honey. Why I make this recipe often It’s a hassle-free cake with ingredients I usually have at home. It’s quick to make and doesn’t dirty many dishes. The honey gives it a special taste, and the texture is fluffy but not dry. The cake keeps well the next day if there are any leftovers. Tips and variations Tips - Do not add more flour even if the batter seems too runny; it should be like that. - The honey flavor comes through well, so use one that you like. - If you use frozen blueberries, do not thaw them beforehand. Substitutions - Blueberries can be replaced with other small fruits: raspberries, currants, blackberries. - Milk can be substituted with plant-based milk if needed. - Butter can be replaced with margarine, but the taste will not be as rich. Variations - You can add some chopped nuts for texture. - If you don’t have a lemon, orange works for flavor, but it will slightly change the overall taste. Serving ideas - The cake is good with a little honey drizzled on top when served. - For a more festive meal, you can add a fruit sauce or yogurt. - It also goes well with plain ice cream if served warm. Frequently asked questions Is the batter too runny, should I add more flour? No, the batter should be soft and runny. If you add more flour, the cake will turn out dense. Can I use other types of honey? Yes, any honey you have on hand works as long as you like its taste. Can I use canned fruit? I do not recommend it, as they have too much juice and can make the batter too soggy. What do I do if I don’t have a silicone mold? Use any mold you have, just make sure to grease it well with butter so it doesn’t stick. Can I double the quantities? Yes, just use a larger pan and check if the baking time needs to be adjusted by a few extra minutes. Nutritional values Estimate for one serving (out of 10): Calories: approximately 220 kcal Protein: 3-4 g Carbohydrates: 34-35 g Fat: 7-8 g Sugar: 20-22 g The values are indicative and vary depending on the type of honey and the size of the eggs. It is a dessert quite rich in carbohydrates due to the honey and fruits. Storage and reheating The cake keeps well for 2-3 days at room temperature, covered with foil or in a closed container. There’s no need for refrigeration unless it’s very hot in the house. I do not recommend reheating; it tastes better at room temperature. If you want to keep it longer, you can freeze it, but the texture changes slightly after thawing.

Preparation

In a pot over heat, we put butter, honey, lemon zest with juice, and boil until homogeneous, then set aside; we add sifted flour with baking powder, mix vigorously with a whisk to avoid lumps, beaten eggs with a pinch of salt and milk; we mix everything well and then pour into a buttered mold (if using a silicone mold, no need to grease it), place the blueberries on top and bake for 45 minutes on low heat; after it has cooled, we turn it out and serve with caramel sauce or store-bought fruit topping or honey. Attention!!! Do not add more flour to the mixture, the dough is soft and runny.

Honey cake

Preparation

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