Best 2 Milk And Honey Cake Recipes
Indulge in the delectable Milk and Honey Cake, a symphony of flavors that will tantalize your taste buds. This classic recipe has been passed down through generations, capturing hearts with its moist, fluffy texture and the perfect balance of sweetness and richness. Embark on a culinary journey as we explore variations of this beloved cake, each with its unique twist. From the traditional Milk and Honey Cake, featuring a tender crumb and a delicate glaze, to the decadent Chocolate Milk and Honey Cake, where rich chocolate and honey unite in perfect harmony, we have something for every palate. Discover the secrets behind creating the perfect Milk and Honey Cake, with step-by-step instructions and helpful tips. Allow yourself to be captivated by the beauty and allure of this timeless dessert.
Here are our top 2 tried and tested recipes!
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your cake pan is well-greased and floured to prevent sticking.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
- For a richer flavor, use homemade honey instead of store-bought.
- If you don't have a cake pan, you can bake the cake in a 9x13 inch baking dish.
- This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
Milk and honey cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It's perfect for any occasion, and it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this milk and honey cake a try. You won't be disappointed!
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