Honey Nut Cake Recipes

WALNUT HONEY CAKE

Steps:

• Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
• Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
• Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
• Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
• Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.

HONEY CAKE RECIPE

Steps:

• Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
• In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
• In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
• Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
• The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

HONEY NUT COFFEE CAKE

Steps:

• Prepare the peanut topping: In a small saucepan, combine the butter, sugar, honey, and cream. Heat the mixture over medium heat until the butter is melted, stirring occasionally. Bring the mixture to a boil over medium heat, until a bit lighter in color, about 3 minutes. Add the peanuts and cook until the caramel thickens slightly, 1 minute more. Transfer to a bowl and let cool, stirring occasionally, while you prepare the cake batter.
• Prepare the cake: Preheat the oven to 350°F. Butter a 9-inch round springform pan.
• In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and vanilla. On low speed, beat in half of the flour mixture, then the milk, and then the last half of the flour mixture.
• Transfer the batter to the prepared pan and smooth the top. Dollop the top of the batter with the peanut mixture and spread it out evenly. Bake the cake until the top is caramelized, the cake is set, and a toothpick inserted into the center comes out with moist crumbs attached, 55 to 65 minutes. Cover the cake with foil if it starts to brown too quickly.
• Transfer the pan to a wire rack and let cool for 15 minutes, then remove the ring and let the cake cool completely before serving.

RUSSIAN HONEY CAKE

Steps:

• Preheat oven to 375. Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. Set aside.
• Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat.
• Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium. After about 3 minutes, the honey will begin to foam intensely. Stirring occasionally with a wooden spoon, keep a close eye on the honey. Cook until it begins to smoke, then turn off the heat and carefully add water. Allow the honey to sputter until it stops bubbling. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid.
• Fill a medium saucepan with 2 inches of water, and bring to a simmer. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large metal mixing bowl, and place over the pot of water.
• Crack eggs into a small bowl, and set aside. Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl.
• When the butter has melted, whisk the honey mixture to combine. Use your finger to test the temperature of the mixture. When it's warm, add the eggs while whisking. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. The batter will begin to foam and emit a curious odor. Remove the bowl from the heat, and allow it to cool until it's warm.
• Place the flour in a fine-mesh sieve, and sift over the batter in three batches, whisking to incorporate the flour completely with each addition. The batter should be completely smooth. The batter will spread more easily when it's warm, so pour half into a small bowl, and cover with plastic wrap. Place in a warm spot, such as atop the preheating oven.
• Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. Use an offset spatula to evenly spread the batter to the edges. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Repeat with remaining layers until you're out of pans, and then continue with remaining batter and parchment sheets, laying batter circles out on a flat surface. You'll end up with 11 or 12.
• Bake as many layers at a time as possible, for 6 to 7 minutes, until the cake turns a deep caramel color and springs back at the touch. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Check the cakes again at 6 minutes. Do not overbake!
• When each layer is done, slide the parchment off the pan to prevent overbaking. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes.
• When the cake layers are cool enough to handle, examine them. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. Before the cakes cool entirely, pull each one carefully from the parchment, then place back on the parchment on a flat surface, and allow to cool completely.
• When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. Return the least attractive layer (or 2, if you got 12) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. Allow it to cool, then use a food processor to grind into fine crumbs. Cover and set aside.
• Place 1/2 cup burned honey, dulce de leche and 1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt into a medium bowl. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Chill until completely cooled, about 30 minutes.
• Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. If your mixer holds less than 5 quarts, make frosting in 2 batches and then combine in a large bowl, or use a large bowl and a hand mixer.
• Assemble the cake on a 10-inch cardboard circle or flat serving plate. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Place the next layer atop the frosting, center it and continue as above. Don't be afraid to manhandle the cake to align the layers as you continue stacking. If necessary, make up for any doming in the center by spreading more frosting to the outer half of each layer than the inner half. After you place the 10th layer, spread another scant cup of frosting over the top. Use any leftover frosting to smooth out the sides of the cake, but don't fret if the edges of some cake layers poke through the frosting. Sprinkle the top and sides with cake crumbs.
• Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.

PANFORTE DI SIENA - TRADITIONAL TUSCAN HONEY / NUT CAKE

Steps:

• Toast the almonds under the grill / broiler until lightly browned; place in a bowl.
• Toast the hazelnuts until the skins split. Place on a dry tea towel and rub off the skins.
• Roughly chop the hazelnuts and add to the almonds with the mixed peel.
• Chop the apricots and pineapple fairly finely, add to the nuts with the orange rind; mix well.
• Sift the flour with the cocoa and cinnamon, add to the nut mixture and mix evenly.
• Line a round 8" cake tin or deep loose base flan tin with baking parchment.
• Put the sugar and honey into a saucepan; heat until the sugar dissolves, then boil gently for approximately 5 minutes or until mixture thickens & begins to turn a deeper shade of brown.
• Quickly add to the nut mixture and mix evenly. turn into the prepared tin & level the top using the back of a damp metal spoon.
• Cook in a preheated oven, 150°°C / 300F for 1 hour. Remove from the oven and leave in the tin until cold. Remove from the tin and carefully peel off the paper.
• Before serving, dredge the cake heavily with the icing sugar. Serve in very thin slices as this is an incredibly rich cake!

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.

WALNUT, DATE & HONEY CAKE

Steps:

• Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
• Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
• Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top - it will feel firm if cooked. If not, bake for a further 10 minutes.
• Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

PASSOVER HONEY NUT CAKE IN SOAKING SYRUP

Steps:

• Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
• Cake:
• In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
• Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
• Soaking Syrup:
• In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
• Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.

HONEYED SQUASH & NUT ROAST CAKE

Steps:

• Put the mixed nuts into the bowl of a food processor and blitz until finely chopped, then tip out into a bowl. Alternatively, roughly chop using a knife. Put the carrot, celery and onion in a frying pan. Cut the long, thin half of the squash in half lengthways or into quarters (depending on how wide it is) and slice into long, thin slices using a sharp knife or mandoline (reserve the thicker bulb half of the squash for another recipe).
• Drizzle the oil over the veg in the frying pan, then fry for 15-20 mins over a low-medium heat until golden and soft. Scrape the mixture into the chopped nuts and stir in 2 tbsp honey, the chestnuts and nut butter. Stir everything together, then season.
• Oil a 20cm springform cake tin and line the base with baking parchment. Arrange 3-5 sage leaves in the tin, face-down. Finely chop the rest of the sage leaves and add them to the nut mixture. Arrange some of the squash slices in the base of the tin, laying them neatly so the layers overlap slightly to form a spiral pattern. Drizzle over ½ tbsp of the remaining honey. Spoon in half the nut mixture, pressing it firmly into the tin with the back of a spoon, then top with another layer of squash, this time in a single layer rather than overlapping - this will make it easier to cut later. Drizzle over the rest of the honey. Spoon in the remaining nut mixture and press it in firmly with the back of a spoon. Any remaining squash will keep in the fridge for up to three days to use in tarts and quiches, or to be grilled for salads.
• Heat the oven to 180C/160C fan/gas 4. Cover the tin with foil and roast for 30 mins, then uncover and roast for another 20 mins until the top of is golden and crisp. Leave to rest for 15 mins, then invert onto a plate and cut into wedges to serve.

HONEY CAKE WITH HONEY NUT TOPPING

Steps:

• Topping:.
• Mix together all ingredients and set aside.
• Cake:.
• In large bowl cream sugar and butter.
• Add eggs, one at a time beating after each.
• Beat in honey; set aside.
• In a small bowl sift together flour, baking powder, mace and salt.
• Add to creamed mixture alternatively with milk; beating well each addition.
• Add in almond extract.
• Pour batter into two greased and floured round 8-inch baking pans.
• Bake at 350°F for 35 minutes.
• Spread each cake with honey nut topping; bake another 5 minutes.
• Cool cakes and remove from pans.
• Stack layers and frost with whip cream if desired.