Olive Oil Honey Cake

Olive Oil Honey Cake
The recipe Olive Oil Honey Cake can be made in roughly 1 hour and 15 minutes. This recipe serves 8. One portion of this dish contains around 6g of protein, 12g of fat, and It works well as a rather inexpensive dessert. Users who liked this recipe also liked Rustic Olive Oil Cake with Honey Syrup, Chickpean and Tahini Cake with Olive Oil and Honey, and Flourless Chocolate Espresso Olive Oil Cake with Honey Whipped Ricotta.

Instructions

1
Watch how to make this recipe.
2
Preheat the oven to 350 degrees F and adjust the rack to the center of the oven. Spray a 9-inch cake pan generously with nonstick spray.
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Cake FormCake Form
OvenOven
3
Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.
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Baking PowderBaking Powder
Lemon ZestLemon Zest
CornmealCornmeal
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
4
Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes.
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EggEgg
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BlenderBlender
BowlBowl
5
Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes.
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Sour CreamSour Cream
HoneyHoney
EggEgg
Cooking OilCooking Oil
6
Add the dry ingredients in increments until blended.
7
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes.
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ToothpicksToothpicks
OvenOven
Frying PanFrying Pan
8
Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate.
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Wire RackWire Rack
KnifeKnife
Frying PanFrying Pan
9
Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup.
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HoneyHoney
LemonLemon
SyrupSyrup
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ToothpicksToothpicks
10
Serve with fresh berries and whipped cream and a little extra honey syrup.
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Whipped CreamWhipped Cream
BerriesBerries
HoneyHoney
SyrupSyrup
11
Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes.
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Lemon ZestLemon Zest
HoneyHoney
WaterWater
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Sauce PanSauce Pan
12
Squeeze in the lemon juice, and then remove from the heat.
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Lemon JuiceLemon Juice
13
Remove the lemon zest and cool completely before using.
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Lemon ZestLemon Zest

Recommended wine: Cream Sherry, Port, Moscato Dasti

Honey Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "
DifficultyExpert
Ready In1 h, 15 m.
Servings8
Health Score1
Dish TypesDessert
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