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Tuesday, January 29, 2013

Miette Honey Tea Cake

As promised I am posting this delicious recipe for a honey tea cake that I got out of the Miette cookbook. You really can't go wrong with this cake. The flavor is simple yet rich, and the consistency is absolutely perfect - somewhere between a sponge cake and a pound cake (I think the 8 egg yolks, and cup of heavy whipping cream might have something to do with it.) Next time you're just in the mood to bake, but not sure what, go ahead an try this.

Preheat oven to 350

  • 2 2/3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 8 large egg yolks
  • 2 large whole eggs
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 1/2 cups sugar
  • 1 cup + 6 tbs unsalted butter, at room temperature
  • 1/2 cup honey, warmed and diluted with 2 tbs water - I added some cardamom. You'll want to use this simple syrup as the glaze at the end
  • Grease two 8x4 inch loaf pans, and dust with some flour to ensure nothing sticks and it all pops out smoothly.
  • Sift together the flour, baking powder, and salt into a small bowl.
  • In another small bowl stir together the egg yolks, whole eggs, vanilla, and cream.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients with the sugar on medium speed for 30 seconds. Reduce to low and add the butter and half the egg mixture. Beat for 2 minutes, then beat for another 2 minutes at medium-high speed and watch it start to build some structure. You'll then want to reduce to low speed again, add the remaining egg mixture, and mix it for 2-3 minutes.
  • Pour batter among pans and bake for 30-45 minutes. You'll know it's done when the tops are golden brown, and you can stick a toothpick in and it comes out clean.
  • Once done, let cool and glaze with honey syrup.