The Honey Cake has existed for hundreds of years, found throughout most of Europe, all the way back to the Medieval times. One of the reasons for its popularity is the simple fact that its primary sweetener, honey, helps keep the shelf life quite long (honey itself has no real expiration date, it never really goes bad).
Another reason is, of course, that it is delicious – especially when accompanied with tea. Even better when tea is incorporated into the cake itself! You can use any tea you like, NYC Breakfast works well, as does Jasmine Dream or even Royal Chamomile, but for my money Earl Grey‘s the way to go!
Here, without further adieu, is the only honey cake recipe you’ll ever need.
EARL GREY HONEY CAKE
4 eggs, yolk and whites separated
1 cup sugar
1 cup honey
1 cup vegetable oil
3½ cups self-rising flour
1 cup Earl Grey Reserve (cooled to room temp)
Preheat the oven to 350F and butter a 9″ x 9″ cake pan.
Beat the egg yolks and sugar using an electric mixer until fluffy and pale. Add the honey and oil, beat well. In a separate bowl, beat the egg whites until stiff peaks form.
Alternating the ingredients, gradually beat the flour and tea into the egg yolk mixture, then fold the egg whites into the batter (do not over-mix or the cake will be too dense).
Pour the batter into the cake tin and bake for 1 hour. Remove from the oven and leave to cool. Lightly sift confectioners sugar over the cake before serving.