Beorns Honey Nut Cake Recipes

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.

HONEY NUT CAKE

Steps:

• Preheat the oven to 175°C
• Finely chop the hazelnuts and apple. Mix the nuts, apple and.
• honey in a bowl.
• Whisk in the eggs. Spread the mixture into a large circle on a greased baking tray.
• Bake on the middle shelf for approximately 15 minutes.

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.