Honey cake

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

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.


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.


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.


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.


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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.