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Honey cake

Time 1 hour 35 minutes
Yields Serves 16; makes 2 (9-inch) loaves
Honey cake
1

Heat the oven to 375 degrees. Lightly grease two 9-inch loaf pans. Line the bottom and sides with parchment paper. Place the loaf pans on a baking sheet and set aside.

2

Place the chopped nuts in a baking pan and roast in the oven for 10 minutes, shaking the pan occasionally. Remove from the oven and let cool. Lower the heat to 300 degrees.

3

In the bowl of a standing electric mixer, beat the oil, honey, egg yolks, cinnamon, ginger and cardamom. Sift the flour and baking powder and blend into the honey mixture until smooth.

4

In a separate bowl, beat the egg whites until foamy. Add the sugar gradually, continuing to beat until the egg whites are stiff. Fold a small amount of the egg whites into the honey mixture, then fold in the rest gradually, mixing gently each time until incorporated. Stir in the roasted nuts.

5

Pouring carefully, divide the batter between the prepared pans. Bake on the middle shelf of the oven for 60 to 75 minutes, or until a toothpick inserted in the center pulls out almost dry (it will have fine crumbs stuck to it). Let the pans cool on a wire rack for 20 minutes before turning the cakes out onto racks to finish cooling. Remove the parchment paper. The cakes will deflate slightly in the center.


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