I HAD NEVER HAVE SUCH A DELECTABLE KIND OF CAKE SO FAR!!!!! THE TRUTH IS I MADE IT THE FIRST TIME, A MONTH AGO AND SINCE THAT THE OVEN GET A NEW HONEY CAKE TO BAKE ONCE A WEEK !!!!!
I AM ON YOU TUBE IF YOU FEEL LIKE HAVING THE RECIPE BY VIDEO HERE IS THE LINK
ALLEZ LET’S JUST GO TO THE RECIPE
INGREDIENTS :
FOR THE BATTER
7.1 OZ WATER
2 BAG OF TEA
3.6 OZ HONEY
2.2 FL OIL
1 EGG
3.6 OZ FLOUR
1.8 OZ ALMOND FLOUR
1.5 OZ SUGAR
1 TSP BAKING POWDER
1 LEMON ZEST
FOR THE SIROP
1/2 CUP WATER
1/4 C SUGAR
3 TBSP HONEY ( OR MORE IF YOU’D LIKE)
11″ BAKE WARE THAT WHAT I USE BUT YOU CAN ALSO MAKE IT IN A RECTUGULAR 9″X11″
BUTTER AND FLOUR YOUR BAKE WARE GENEROUSLY AND TAKE OFF THE EXCESS
THAT WAY FOR SURE YOU WILL NEVER ADD ANY CAKE STOCK ON THE BUTTON OF THE PAN
TURN ON THE OVEN AT 300 F LIKE I ALWAYS SAY SOONER THE OVEN WILL BE ON BETTER THE RECIPE WILL COME OUT ….
LET’S GET STARTED !
TAKE CARE OF THE TEA FIRST BY BOILING THE WATER AND PUT THE THE 2 TEA BAG AND LET IT SIT FOR ABOUT 10 MINUTES . WHEN READY WE WILL ONLY NEED 3 FL OF IT
( I LIKE TO WORK BY HAND BUT IN A STAND MIXER IT’S COMPLETELY FINE ) (WHISK HOOK ON THEN ) MIX TOGETHER THE WET INGREDIENTS SO HONEY OIL EGG TEA LEMON ZEST
WHISK WELL AND ADD THE DRY TO THAT SO SUGAR ALMOND FLOUR BAKING POWDER AND FLOUR WHISK ALL THAT AND WHEN WELL COMBINE POUR ONTO YOUR BAKE WARE
SHOVEL FOR 30-40 MINUTES ( WE ALL HAVE DIFFERENT OVEN SO AFTER 30 MINUTES CHECK WITH THE STICK OR THE POINTY PART OF A KNIFE ( IT TOOK FOR SOME OF MY FOLLOWER 50 MINUTES TO BAKE ) SO NO WORRIES
IN THE MID TIME GET READY THE SIROP BY JUST BRING TO A BOIL ALL INGREDIENTS AND LET IT SIMMER UNTIL THE THICKNESS THAT YOU WISH MINE WAS “LIQUIDISH ”
WHEN THE CAKE IS READY TRANSFER IT TO A PLATE AND POCK IT ALL OVER WITH A TOOTHPICK POUR IN THE SIROP BUT NOT ALL OF IT KIDS LOVE THE REMAINING SIROP TO DIP THE CAKE WITH
VOILA!!!! HERE YOU HAVE IT …. BELIEVE ME IT IS A AMAZING CAKE. I GOT SO MANY SUPERB FEEDBACK FROM MY YOU TUBE SUBSCRIBER !!!!!
