In a bout of sudden initiative, I made a honey cake tonight. I had actually forgotten just how easy this recipe is, so I'm reproducing it here for anyone interested in a tasty Norwegian soft cake that stores well.
- 4 eggs
- 250 g sugar
whipped until thick
- mix in grated zest of one washed (best organic or untreated) orange
- 100 g butter, unsalted
- 250 g honey
melted together, cooled slightly
- 250 g sifted wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground black pepper (!)
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground dried ginger
Interchangeably stir in butter/honey and sifted flour/baking powder carefully with wide movements using a soft spatula. Emphasize not beating the air out of the batter. When batter is of reasonably even consistency, pour batter into mold that holds about 1.5 litres of batter. Grease the mold very well with melted butter, and dust a little flour into the mold as well. A little semoline can be used instead of the flour. Pour the batter into the mold, and set to bake at 150C for about 45-50 minutes. Cool on rack.
Honey cake is nice in thick slices with a little butter alongside a cup of tea. It also goes very well with cheese, particularly salty, pungent blue cheeses.