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| Cooled Honey Cake |
One of the most impressive cakes I ever made was for a dear
friend back in the day. It was
gluten-free by default.
It was Julia Child’s apricot dacquoise, a complex affair of
meringue layers with apricot puree, buttercream and sliced almonds.
It was the most labor-intensive thing I had ever attempted,
and
it was a hit.
(Do you recall it, Norm Bouchard? I think it may have been your
b-day.)
I remember it because it was one of the best things I ever
ate - but I made it only that once.
It was a miracle that it turned out at all - and trying to
turn those ingredients it into “tiny steps” like a French macaron was well
beyond my skillset.
Also, I had no idea what a macaron was, or a macaroon, for
that matter.
My newest best cake recipe is far simpler, but no less
spectacular.
It was so easy that I made it twice just to be sure it
wasn’t having a lucky baking break.
What is it?
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| The center is "lava" custard! |
Imploding Honey Custard Cake.
I loved the extremely short ingredient list and the short
time it took from start to finish.
It also uses five eggs.
This time of year the chickens are laying like crazy under lights. I’m taking
up the challenge to use them all.
My version features Caledonia Spirits honey - a gift with
gin purchase from the vendor at last year’s Burlington farmer’s market.
When baking, it fills the house with the heady fragrances of
summer.
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| Cooled cake, deflated |
Adapted from Lady and Pups (online)
Makes one 6-inch cake
3 Large Egg Yolks, at room temperature
2 Large Eggs, at room temperature
¼ Cup Honey
4 ½ TB Pillsbury’s Gluten-Free Flour (or regular cake flour)
Butter and flour a six-inch cake pan
Preheat oven to 355f
Heat honey in the microwave for one minute.
Whisk eggs together in a large bowl of a stand mixer.
With the mixer on medium, add honey to eggs very slowly, one
tablespoon at a time, slowly drizzling it down the side of the bowl.
Keep whisking until the mixture becomes pale yellow and nearly
doubled in size, with distinct “ribbons” of batter.
Sift in flour on low speed until incorporated.
Pour batter into pan.
Bake 13 - 14 minutes for a custardy center, 15 minutes for a firmer
cake. The center should be jiggly!
Cool on a rack for at least 30 minutes. The cake will deflate, and can be enjoyed
warm or cold.
