Recipe Information

• Servings: 8
• Prep Time: 20 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Difficulty: Easy

Ingredients

• 125 g unsalted butter (plus extra for greasing the pan)
• 4 large eggs
• 120 g liquid honey
• 1 pinch of salt
• 120 g all-purpose flour
• 500 ml whole milk
• 1 tablespoon orange blossom water
• Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 150°C (300°F). Ensure it is set to regular baking, not fan-assisted.
2. Grease a baking dish with butter.
3. Melt the butter and let it cool slightly.
4. Separate the egg whites from the yolks.
5. In a mixing bowl, beat the egg yolks with honey and orange blossom water until the mixture is frothy and pale.
6. Gradually add the melted butter, while continuing to mix.
7. Incorporate the salt, flour, and milk into the mixture, ensuring it’s well combined.
8. Beat the egg whites in a separate bowl until stiff peaks form.
9. Gently fold the egg whites into the batter without fully mixing, so the whites remain somewhat separate — this will give the cake its unique texture.
10. Let the batter rest for 15 minutes, then pour it into the prepared baking dish and smooth the top.
11. Bake in the preheated oven for about 55 minutes. The cake should still be slightly wobbly in the center when done.
12. After baking, refrigerate the cake for at least 2 hours before unmolding. Dust with powdered sugar before serving, if desired.

Notes

This cake is best enjoyed chilled and can be stored in the refrigerator for up to three days.

Recipe Tips

• If you prefer less honey flavor, consider using cane sugar instead, adjusting the sweetness to your taste.
• It is crucial not to overmix the batter once the egg whites are added to maintain the desired airy texture.

Nutritional Information

Each serving contains approximately 280 calories, 18g fat, 4g carbohydrate, and 10g protein.

FAQs

1. Can I use a different type of sweetener instead of honey?

Yes, you can substitute honey with cane sugar or maple syrup, but the flavor profile will change slightly.

2. What can I serve with this cake?

This cake pairs well with whipped cream or a scoop of vanilla ice cream!

3. Can I make this cake ahead of time?

Absolutely! This cake stores well in the refrigerator for up to three days after baking.

4. Is there a gluten-free option for this recipe?

Yes, you can use a gluten-free flour blend in place of all-purpose flour.

5. How do I know when the cake is done?

Check for a slight wobble in the center; it will firm up once cooled completely in the refrigerator.