Wednesday, 25 January 2017
Honey cake is a light and fluffy dessert that always a success with the little ones alike, served as a dessert or snack. It can be prepared in many ways and to make it even tastier, add hazelnuts, nuts or even some pears.
Recipe type: Dessert
Number of people: 8
Preparation time: 18 minutes
Cooking time: 50 minutes
Ready in: 1 h, 15 m
Calories: 352 Kcal
125 g of butter
350 g of saffron honey and myself I always buy raw honey.
1 pinch of salt
120 g flour
50 cl of whole milk (you can substitute honey by syrup towers ' agave or maple or cane) for decoration: nuts (or figs according to your taste) icing sugar
Preparation: Step 1: Melt the butter and preheat your oven at 150 ° C (not convection).
Butter your cooking tin or line with parchment paper for easy turning out
Step 2: Separate the white of the egg yolks Beat the yolks with saffron wild honey and 1 whisk until towers appear like foam and the mix whitens Then add the melted butter in, add the salt, flour and milk stirring between each addition
Step 3: add in the egg whites and add them gently into the dough with the whip without breaking them The dough is very liquid, whites will appear as lumps on the surface, but do not integrate them completely and leave a bit lumpy!
Step 4: Allow 15 minutes then pour into your mould and smooth the surface with the blade of your spatula/knife and make attractive peaks / towers, a large knife with a smooth not sharp blade is best for working it. Bake for about 55 minutes, & at the end of cooking it must be still melting and soft at the centre.
Sunday, 15 January 2017
Saffron Honey: Saffron Acacia Honey Infusion Phenomenon: What may I ask you is nicer and more lovely than a jar of pure raw saffron honey?
Posted by Unknown at 18:37