Honey/lemon Butter Cake

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Honey/lemon Butter Cake
Recipe adapted from Barry Apek

Ingredients:

250g butter
4 egg yolks
200g self raising flour (I used cake flour with 1 tsp of baking powder)
150g sugar (I used 120g)
50g freshly squeezed lemon juice
25g honey (stir into lemon juice)
zest of 1 lemon
1 tsp vanilla extract
1/2 tsp salt (omit if using salted butter)

5 egg whites (I used 4 only)
50g castor sugar
1/4 tsp cream of tartar

Method:

Preheat oven to 170C. Line the bottom of an 8″ round or 7″ square pan. Grease and flour the sides.

1. Cream butter with 150g sugar until pale and creamy. Add in yolks one by one, beating well to combine.
2. Add 1/3 of the flour followed by half the honey lemon juice, then another 1/3 flour and the balance of juice. Add in the last 1/3 portion of flour, lemon zest and vanilla, mix well on low speed with your mixer. Scrap down as needed to get a smooth batter. Set aside.
3. In a clean, dry bowl, whip up the egg whites until frothy before adding the cream of tartar and continue to whip while gradually adding the sugar, until firm peaks formed.
4. Add 1/4 portion of the meringue into the yolk batter and mix with lowest speed to lighten the batter. Switch to a spatula and continue to fold in the balance of the meringue into the yolk batter until evenly mixed.
5. Pour into prepared pan and place the cake pan into another bigger pan. Bake at 170C for 50-55 minutes on lowest level. Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake. Remove it half way through baking time.

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12 Comments »

  1. Cheah Margaret said

    I wonder to know whether I can use this recipe for cup cake ? Thanks

    Sent from my iPhone

    >

    Like

    • jeannietay said

      Yes, I have seen someone baking it as cupcakes.

      Like

  2. Karen Gan said

    Cake looks yummy. May I know how much poppy seed did you use. I hv some poppy seeds from Australia and would love to try this recipe. Thanks much!

    Like

  3. Swee Su-Fen said

    Will opening the oven door mid way to remove the ramekins cause the cake to collapse?

    Like

    • jeannietay said

      No. Just be quick about it, remove and close back.

      Like

  4. Joyce said

    What do you mean Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake. Remove it half way through baking time. Thank you

    Liked by 1 person

    • jeannietay said

      Every oven has a hot spot where your cake will crack first. Place it there

      Like

  5. jeannietay said

    Hi, yes can use any type of honey. Ramekin to be place at the hotest spot in your oven, on the same rack as your baking pan.

    Like

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