This month at Tuesdays With Dorie (TWD) : Baking Chez Moi, the selected recipes are Spiced Honey Cake and Chocolate Truffles. I've made Spiced Honey Cake for this week.
This cake is made with honey and a spice infusion. To make the spice infusion, in a small saucepan, add a fat strip of orange zest, water, lavender, Sichuan peppercorns and ginger. Bring to a boil, remove from heat, keep covered and leave to infuse for at least 1 hour. Strain the spiced water and discard the solids before use.
I have replaced the dried cherries with dried cranberries, as dried cherries are not easy to find and they are very costly. Also I have reduced the sugar slightly. The batter for the cake is very thick. This cake is baked at a low temperature of 300F for 75 minutes. The cake will need a rest after it cools, a day or two (or three or four) days later. I doubled wrapped the cake with plastic and only slice into it on the third day.
Cake has a dense close crumbs, not exactly dry but not moist as most cakes are. I can taste the light sweetness of the honey, the orange and a hint of the spices and the lavender. I was surprised to find that the taste of the spices is not strong at all. But it's there, with a light mild taste to it. The sliced almonds makes a nice topping.
This cake is quite tasty, but we are not used to eating dense, not so moist cakes like this, which is like eating a bread, yet not quite a bread! Somewhere in between a cake and a bread. Though I did enjoy a few slices with a mug of warm tea, it is quite nice actually, but the family does not like it. I enjoy the taste, but not so much on the texture of the cake. I have been eating it alone, and have toasted a few slices for my morning breakfast. Looks like I would not be making this cake again.
Drop by TWD to see what the other bakers thought of this bake.
That looks like a holiday fruit cake. I do like dense and moist texture, so this would be perfect for our tea.
ReplyDeleteI am in full agreement with you on the texture, not a desirable and easy bite to eat and enjoy. I thought it was my gluten-free flour. But there seems to be more to that.
ReplyDeleteLooks like many bakers have the same opinion on this one. Not sure if I will bake this one.
ReplyDeleteDefinitely mine is better toasted with a little butter :)
ReplyDeleteI'm starting to think this would be a great breakfast cake. I'm going to have to try it.
ReplyDeleteThe cake does look very Christmassy with the dried cranberries and almonds. :)
ReplyDelete'Looks very festive with the nuts and fruit. I might of the same route (eating it toasted) if it's too dry for my taste.
ReplyDeleteInteresting how most people didn't seem to love this one...yours looks great though! :)
ReplyDeleteI am impressed you waited 3 days before eating it. I don't think I will be making it again either.
ReplyDeleteYour cake looks really pretty Joyce. I didn't mind the texture but like you won't be making this again since I'm the only one in the house eating it.
ReplyDeleteI like the idea of spice infusion and I totally understand the dense texture of this cake/bread...although I must admit that it looks festive.
ReplyDeleteI hope you are having a great week Joyce :)