BEORN’S HONEY CAKESEveryone’s got time for a spot of tea and honey cakes after being cha
BEORN’S HONEY CAKESEveryone’s got time for a spot of tea and honey cakes after being chased by a giant, angry, Skin-Changing bear! As always, recipe is below the cut.-MJ & KOne large cake or ~12 small cakesBatter:2 ½ cups cake flour½ tsp baking soda¼ tsp salt½ cup almond flour2 stick softened butter1 ½ cups sugar4 eggs2 tsp vanilla extract2 tsp almond extract⅔ cup buttermilk¼ cup honeyGlaze:½ stick butter¼ cup brown sugar½ cup honey1 tsp vanilla extractPinch of salt1T of amaretto or 1 tsp almond extract1 tsp of lemon juicePreheat Your oven to 350*F.Liberally apply floured-baking-nonstick spray to your cake pan, or grease and flour it. Sift together the flour, baking soda, salt, and almond flour. In another container, mix the buttermilk and honey.Beat the butter on a medium speed until it’s lightened in color and become creamy (3 min), then add the sugar and beat for another 3 minutes until it has become fluffy. Scrape down the bowl and add the vanilla extract, almond extract, and eggs. Add the eggs one at a time, beating and scraping down the bowl after each addition.In 3 alternating additions, add the flours and milk to the butter mixture. Slowly mix until just incorporated, don’t overmix! Transfer the batter to your cake pan, tapping the pan on a hard surface to get the batter into any grooves if you’re using a pull-apart pan or bundt pan. Bake for 35-40 minutes until golden, or a toothpick inserted into the middle comes out clean. Let cool for about 10 minutes then turn out on a cooling rack. Glaze:Combine all ingredients in a small saucepan over medium-low heat and stir continuously until the sugar has melted and the sauce has begun to thicken. It will foam up a lot so be vigilant. One the glaze has cooled marginally pour it over the cake. -- source link
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