Not exact matches
Sit by the window with my white vanilla
honey tea, a
slice of this
cake, my watercolours, and watch the snow.
Honey bee
cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350
cake slightly adapted from this beautiful cookbook
Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350
Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g)
honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g)
honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g)
sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
And, in a quest for something sweet last night, I warmed up a
slice, put a touch of natural
honey and some jam on it, and it made a * wonderful *
cake.
but as if this simple
cake with hints of orange wasn't already perfection, it gets topped with wonderful orange
slices that have been bathed in a syrup of sugar, orange blossom
honey and green cardamom pods.
On the rare occasions that my mother allowed us (my little brother and I) two
slices of
cake each from the store, I always picked one
slice of chocolate
cake to eat and one
slice of this
honey cake to go.
7) Once cooked, let the
cake cool for at least an hour, then chill it in the fridge for at least one hour before
slicing 8) To serve, sift ground cinnamon over a
slice of
honey ricotta
cake, and garnish with walnuts
A vegan
cake made in - house with red potatoes, Brussels sprouts, carrots, leeks, cauliflower and oat bran, seasoned with Old Bay, topped with arugula,
sliced red onion, tortilla strips, avocado spread and homemade salsa, served on a
honey whole wheat bun.
Top the
cake with the
honey crumble mixture and serve in
slices.
I ended up sticking to it for over 6 years now and I actually really enjoy it:)(still not 100 % gluten free or vegan (I'm good with spelt, rye and we eat butter,
honey and fish) but just a few months ago, I tested myself again (I did this every 4 - 6 months and ate a wheat and egg
cake AND I am happy to report that I didn't have my usual symptoms — I felt normal, no issues:) Mind you, I didn't have too much but a small
slice that was homemade from organic ingredients so I felt comfortable that there's no artificial ingredients and preservatives.
I don't know if they still make it, but when I lived in NYC, Arte Cafe» round the corner on Columbus made a wonderful raspberry
honey cake you could buy by the
slice.
Meaning, I toast
sliced almonds really nicely, make a
honey syrup, and drizzle the
cake with the syrup, then layer with almonds (repeated a few times) to create a lovely sort of syrupy topping that really sticks to the
cake.
All the deliciousness of a
slice of carrot
cake but with all the goodness of oats, sultanas,
honey and grated carrot.