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Abstract

any butter or oil, but it still comes out soft and moist…</h3></div> <div><p>kirbiecravings.com</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/0*PXmvEyO_TtVVwcKe)"></div> </div> </div> </a> </div><p id="6b4e">Three eggs, 1/3 cup (39 ml) of honey, and one cup (128 grams) of all-purpose flour. Easy, except I only had 1/2 cup of AP flour (it’s on my shopping list for tomorrow), but my pantry has plenty of cake flour. So, half AP flour and half cake flour.</p><p id="7afc">You can’t always substitute one type of flour for another, but if you’re making a cake, you can almost always substitute cake flour for AP flour and vice versa. One adjustment is necessary when substituting cake for AP flour: add two extra tablespoons of cake flour for each cup. And the opposite is true if substituting AP for cake flour — deduct two tablespoons.</p><p id="0abf">I suggest using a stand mixer for this recipe because you will beat the heck out of the eggs and honey, and it would be very tiring if you use a handheld mixer.</p><p id="f8bd">Put eggs and honey in the mixer with a wire attachment and beat on high for at least 10 minutes. The mixture should look like this:</p><figure id="7339"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*OfxldCjqIaN6u0HS__6uiw.jpeg"><figcaption>© Dennett ~ 2/17/2024</figcaption></figure><p id="8ced">Sift half the flour into the mixture. THE FLOUR MUST

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BE SIFTED! Using a spatula, very carefully fold the flour into the mixture. Repeat with the remaining flour. Do not stir or beat. Softly fold until all the flour is incorporated.</p><p id="8356">The recipe calls for a spring form cake pan, which I don’t have, so I used a glass baking dish that I sprayed liberally with Bakers Joy spray.</p><p id="427d">Then, I gently spooned the batter into the baking dish and smoothed it out with an offset spatula. You can use a regular spatula or a knife if you don't have an offset spatula.</p><p id="ea3a">Bake at 325F for 25 minutes, according to the recipe. Since I was using a different size and style of the pan and it was glass, not metal, I adjusted the time to 20 minutes, which was perfect. An inserted toothpick came out clean, and the cake was lightly browned.</p><p id="51d1">I let it cool for 10 minutes, then drizzled honey on top. The cake itself is not very sweet, so the honey drizzle is necessary. My drizzle is a little spare because Ben is diabetic. You can definitely be more generous with the drizzle.</p><figure id="9188"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*kOTfCndwdTmdH6F1_5C5aQ.jpeg"><figcaption>© Dennett ~ 2/17/2024</figcaption></figure><p id="f590">Ben gave the recipe his seal of approval. I hope you like it, too.</p><figure id="c57c"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*htn4YVweOiMsXnETYIHrLQ.jpeg"><figcaption>© Dennett ~ 2/17/2024</figcaption></figure><p id="16df">© <a href="undefined">Dennett</a> 2024</p></article></body>

Honey Cake

A three-ingredient recipe

It’s not often that I find a baking recipe with only three ingredients, and I knew I had this recipe somewhere. The question was, Where?

I thought of it when I published this story by Kim Roberts about working in a honey shop:

The Buzz About Bees

Why We Need Them and How Honey Heals

medium.com

Hmm, where is that recipe? I knew I hadn’t made it, but I have many recipes I haven’t tackled yet. Finally, I found a link to it in my email:

3 Ingredient Honey Cake (No Butter or Oil)

This unique honey cake is just 3 ingredients. It doesn't need any butter or oil, but it still comes out soft and moist…

kirbiecravings.com

Three eggs, 1/3 cup (39 ml) of honey, and one cup (128 grams) of all-purpose flour. Easy, except I only had 1/2 cup of AP flour (it’s on my shopping list for tomorrow), but my pantry has plenty of cake flour. So, half AP flour and half cake flour.

You can’t always substitute one type of flour for another, but if you’re making a cake, you can almost always substitute cake flour for AP flour and vice versa. One adjustment is necessary when substituting cake for AP flour: add two extra tablespoons of cake flour for each cup. And the opposite is true if substituting AP for cake flour — deduct two tablespoons.

I suggest using a stand mixer for this recipe because you will beat the heck out of the eggs and honey, and it would be very tiring if you use a handheld mixer.

Put eggs and honey in the mixer with a wire attachment and beat on high for at least 10 minutes. The mixture should look like this:

Sift half the flour into the mixture. THE FLOUR MUST BE SIFTED! Using a spatula, very carefully fold the flour into the mixture. Repeat with the remaining flour. Do not stir or beat. Softly fold until all the flour is incorporated.

The recipe calls for a spring form cake pan, which I don’t have, so I used a glass baking dish that I sprayed liberally with Bakers Joy spray.

Then, I gently spooned the batter into the baking dish and smoothed it out with an offset spatula. You can use a regular spatula or a knife if you don't have an offset spatula.

Bake at 325F for 25 minutes, according to the recipe. Since I was using a different size and style of the pan and it was glass, not metal, I adjusted the time to 20 minutes, which was perfect. An inserted toothpick came out clean, and the cake was lightly browned.

I let it cool for 10 minutes, then drizzled honey on top. The cake itself is not very sweet, so the honey drizzle is necessary. My drizzle is a little spare because Ben is diabetic. You can definitely be more generous with the drizzle.

Ben gave the recipe his seal of approval. I hope you like it, too.