Honey Pecan Cake

Possibly the best cake I have ever made and I think my dedication to cake is well established.

For a few weeks I’ve had a hankering for a honey-scented cake, similar to my quest for a decent honey ice-cream, even though ice-cream and my stomach don’t see eye-to-eye.

Food52’s Baking book delivered. Honey AND pecans, we were onto a winner.

There are steps, there are bowls, just work with it.

Food52 uses a 23cm round springform pan with baking paper that comes up above the join but this sounded like a doomed plan to me so I used a 20cm square tin, which I lined with one piece of baking paper with no joins in it whatsoever (so the caramel can’t escape)

Honey Pecan Cake

 

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A stunning combination of honey and pecans in a delicate cake

Author: allconsuming based on Food52's Baking

Ingredients

For the topping

• 2 tbsp butter
• ¼ cup honey
• pinch of salt
• 1 cup pecan halves

For the cake

• ½ cup pecans
• 1 cup plain flour
• 1 tsp baking powder
• pinch salt
• 3 eggs, separated
• 110g butter
• ½ cup caster sugar
• ¼ cup honey
• 1 tsp vanilla extract
• ½ cup buttermilk

Instructions

1. Preheat the oven to 175C and line your prefered pan

For the topping

1. Melt the butter with the honey then pour over the bottom of the pan
2. Evenly spread the pecans over it

For the cake

1. Blitz the pecans into a flour, add to the plain flour and set aside
2. Whisk the eggwhites to stiff peaks and set aside
3. Cream the butter and sugar until pale
4. Then add the egg yolks, then the honey, vanilla and buttermilk
5. Gently stir in the flours
6. Gently fold through the egg whites and then spoon into the pan over the pecans
7. Bake for 35-40mins
8. Let it cool a little then flip onto a serving platter
9. It'd be divine with ice-cream or cream. Or both.

3.4.3177

Onward!