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Honey Cakes

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Recipe

 

Yield

2 dozen

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 tablespoons butter
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4 cups all-purpose flour
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3 tablespoons sugar, superfine
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2 tablespoons honey
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1 ½ cups baking powder
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1 each egg yolks
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1 full eggs
plus white, lightly beaten
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1 cup milk
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1 x salt
to taste
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Honey topping
1 cup heather honey
*
3 tablespoons almonds
blanched, ground
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Ingredients

Amount Measure Ingredient Features
1.2E+2 ml butter
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946 ml all-purpose flour
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45 ml sugar, superfine
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3E+1 ml honey
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355 ml baking powder
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1 each egg yolks
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1 full eggs
plus white, lightly beaten
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237 ml milk
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1 x salt
to taste
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Honey topping
237 ml heather honey
*
45 ml almonds
blanched, ground
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Directions

To make about twenty-four 2-inch cakes.

This recipe is date from 1872.

An alternative finish is to serve these light littles cakes hot with warm honey.

In a bowl, rub the butter into the flour.

In another bowl, beat the egg yolks into the milk.

In a saucepan over low heat, gently heat the sugar and honey, stirring them until they are well mixed.

Then stir in the baking powder.

Alternately add the honey mixture and the milk mixture to the butter and flour, mixing the ingredients very well.

Add a pinch of salt and mix again.

Put the resulting dough on a floured board; roll it very lightly to a thickness of about ½ inch.

Cut out about 24 rounds.

Place the rounds on a buttered baking sheet and bake in a preheated oven for about 20 minutes, or until they are lightly browned.

Remove cakes to a rack.

Put the rack of cakes into a very cool 250 F oven for no longer then five minutes to set.

The cakes may be served either hot or cold.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 77932% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 189mg 8%
Total Carbohydrate 39g 39%
Dietary Fiber 4g 16%
Sugars g
Protein 32g
Vitamin A 16% Vitamin C 0%
Calcium 11% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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