Honey Cakes

Preparation

Step 1

Preheat the oven to 170°C (340°F). In a small saucepan, melt the unsalted butter with the liquid honey over very low heat, stirring gently. As soon as the butter has melted and the mixture is smooth, remove from the heat and let cool for 5 minutes. In a large bowl, whisk the eggs with the vanilla extract until lightly frothy, then slowly stream in the butter-honey mixture while whisking gently.

Step 2

In a separate bowl, sift together the flour, baking powder, cinnamon, and a pinch of salt. Add half of the dry ingredients to the wet mixture and stir with a spatula. Pour in the warm milk, then fold in the remaining flour, mixing just enough to obtain a smooth and even batter. Do not overwork the batter — a few small lumps are acceptable and guarantee lighter cakes.

Step 3

Cover the bowl with plastic wrap and refrigerate for 15 minutes. This resting time allows the flour to fully hydrate and the aromas of honey and cinnamon to develop. Meanwhile, grease your muffin tray or line it with paper liners. Divide the chilled batter among the molds, filling them three-quarters full.

Step 4

Bake for 12 to 15 minutes. The cakes should be nicely golden, slightly domed, and a intoxicating scent of spiced honey should fill the kitchen. When you take them out of the oven, let them cool in the tray for 5 minutes, then carefully unmold onto a cooling rack. The tops form a lightly caramelized crust while the inside remains incredibly soft and tender.

Step 5

Let cool completely before serving. Dust with icing sugar or drizzle with a little honey for an elegant presentation. These little cakes keep for 3 to 4 days in an airtight container, but they are absolutely irresistible on the day they’re made, still warm, with a steaming cup of tea or hot chocolate.