A very lovely friend of mine is allergic to honey, and several friends are lactose intolerant, so I was looking for a cake I could make that was
The honeycomb cake tin from Nordicware sorted out 3 and 4 easily enough – it cleverly makes a cake in 19 portions, all easy ti tear off in their lovely hexagons. The recipe, however, was challenging. Ordinary honeycake is too boring and sweet for me, and making it with Golden Syrup wasn’t likely to improve that. A friend recommended I try Smitten Kitchen’s Majestic and Moist Honeycake, and with a name like that, how could I not? The lovely thing is, this cake uses orange juice and whisky for moisture, as well as eggs, which gives an unusual and totally delicious texture
It should be noted, I am entirely incapable of following a recipe exactly, I always play around with it, add bits or take them away, substitute things. Usually it works out OK… not always, but this time definitely.
I had neither whisky nor rye in, so replaced that with vanilla vodka.
I didn’t have kosher salt, but normal was fine, there are so many flavours nothing came through from the salt
I sort of threw in the spices without paying much attention to precise measurements (does anyone ever?)
I added more vanilla extract, following an accident with the ground cloves, to even it out a little
I replaced the honey with golden syrup
I used demerera sugar instead of brown as I thought I had some of the latter in but was mistaken
I didn’t use almonds
See what I mean? Recipes are really just guidelines 🙂
Below are images of both the pan I used (Nordicware make the best pans I have ever used, I use a lot of them to make all sorts of lovely cakes) and how the cake came out. It split a little in the middle, but was otherwise perfect. Moist, spicy, unusual texture – it vanished in a few minutes. And aren’t the little bees and honeycombs just adorable? People have suggested I should use it to make a Settlers of Catan cake for the geeks in my life.
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