Honey Cake

Preparation

Prepare the honey base

Preheat the oven to 170°C. In a saucepan, melt the butter over very low heat with the honey and brown sugar. Stir until smooth and let cool slightly.

Butter and flour a 22cm cake pan or line it with parchment paper.

Mix the eggs and flour

In a large bowl, beat the eggs with a fork. Slowly pour in the warm honey-butter-sugar mixture while whisking. Add the vanilla extract.

Sift the flour with baking powder and salt, then gradually fold into the batter.

Add the milk

Pour in the warm milk and mix until smooth. The batter should be slightly thick but flowing.

Pour the batter into the prepared pan and smooth the surface with a spatula.

Bake the cake

Bake at 170°C for 30 to 35 minutes. Check doneness by inserting a knife in the center — it should come out clean or with a few crumbs.

If the top browns too quickly, cover with aluminum foil halfway through.

Cool and unmold

Remove the cake from the oven and let it cool in the pan for 10 minutes. Unmold gently onto a wire rack and let cool completely.

Honey cake is even better the next day, once the flavors have had time to develop.

Serve

Serve the honey cake plain or dusted with icing sugar. Perfect for afternoon tea with a cup of tea or a glass of milk.

For a richer version, slice it in half and fill with whipped cream and fresh fruit.