Beorns Honey Cake Recipes

RUSTIC HONEY CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

BEORN'S HONEY CAKE

Steps:

• In a saucepan over medium heat, bring the butter, milk, honey, cardamom pods, and cinnamon stick to a simmer. Stir occasionally to ensure that butter is melted. Remove from heat and let the cardamom pods and cinnamon stick steep for 10 minutes or more.
• In a mixing bowl, whisk cornmeal, flour, baking powder, sugar, and salt.
• Remove the cardamom pods and cinnamon stick from the milk mixture. Add the milk mixture to the dry ingredients and mix until just combined.
• Pour the batter onto the prepared 9-inch cake pan.
• Bake at a preheated 350F/180C oven for 30-40 minutes, or until the toothpick comes up clean when inserted in the middle of the cake.
• Let cool for 10 minutes before inverting on to a serving plate.

BOURBON HONEY CAKE

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

BEORN'S HONEY NUT CAKE

Steps:

• Preheat oven to 375 degrees.
• Butter a 9 inch square baking pan.
• In a large bowl combine the strained cottage cheese, flour, salt, sour cream, honey, butter, lemon juice, lemon zest, and 1/4 cup wheat germ.
• Beat egg whites until stiff and holding peaks.
• Gently fold egg whites into the cottage cheese mixture.
• Mix together the remaining wheat germ 1/4 cup chopped nuts of choice.
• Sprinkle evenly over bottom of prepared pan.
• Pour the batter on top and top with remaining chopped nuts.
• Bake for 30 minutes or until toothpick inserted in center of cake comes out clean.