Wholegrain Lemon Honey Cake

Category: Bakery products
Wholegrain Lemon Honey Cake

Ingredients

whole grain flour 225 g
salt pinch
eggs 2 pcs.
honey (liquid) 200 g
butter 50 g
milk 2 tbsp. l.
soda 1 tsp
nutmeg 1/2 tsp
spices for baking 1 tsp

Cooking method

  • Preheat oven to 180 gr. Sift flour with salt, spices and baking soda.
  • Melt the honey with butter, zest and lemon juice over low heat, stirring until smooth. Make a depression in the center of the flour slide and pour the honey mixture in a thin stream. stir until the mixture is well mixed.
  • Beat eggs with milk and pour in small portions, stirring the mass, into the resulting dough. Pour the dough into a mold (silicone round, 18 cm diameter). Bake in the oven for 40-45 minutes, the torch will come out dry, and the cake will rise well and spring under your fingers.
  • Transfer the cake pan to the wire rack for 5 minutes, remove the cake pan and pin it over the entire surface. Pour hot syrup (4 tbsp. L. Liquid honey, 2 tbsp. L. Water, lemon zest - mix and heat (do not boil!)) The whole product and leave to cool completely.

The dish is designed for

8 servings

Time for preparing:

1 hour

Cooking program:

oven

Note

The honey cake keeps very well and will taste even better in a couple of days! (I hid the cupcake from home, because when baking there were such aromas that I was tempted to cut off a piece of the hot cake))
The cake is fragrant, soft, slightly sticky cake gets its warm color thanks to honey, and slightly sour sweetness of the product will be reduced by sour lemon.

Gourmet Baking Recipe # 7

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