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Homemade Buckwheat Honey Cake Recipe

This honey recipe comes to us from Rosemary, who loves to bake and who donated this cake to a local women's shelter. For more delicious cake ideas, you can follow her on Instagram @onrosiegram. Our favourite part, aside from the cute little bees and the fact that it uses our buckwheat honey? Her message at the end... "Bee impressed with yourself." Indeed!


Do you have a recipe to share? Tag us @geesbeeshoney for the opportunity to be featured.


Buckwheat Honey Cake Recipe


by Rosemary @onrosiegram


Ingredients


For the cake:

  • 375g strong tasting honey, buckwheat is best.

  • 1/8 cup warm water

  • 230g sugar

  • 200g unsalted butter, cut into cubes

  • 6 large eggs

  • 2 1/2 teaspoons baking soda

  • 3/4 teaspoons fine salt

  • 1 teaspoon ground cinnamon

  • 454g all-purpose flour

For the whipped topping:

  • 1 litre whipping cream

  • 125g honey

  • 1/8 cup water

  • 300g dulce de leche

  • 1/2 teaspoon fine salt

Equipment

  • 8" cake pan for template

  • 14 pieces of parchment paper about 7x7 for between the layers once cooled

  • And another larger sheet for template drawing

  • Silicon mats at least two

  • Three or four cookie sheets

  • Offset spatula

  • 1/3 cup scoop or measuring spoon

  • 2 large cooling racks

  • Paring knife

  • Cutting board

  • Mixer




Instructions for the cake

1. Preheat oven to 375F, with rack in the centre


2. Take the cake pan and the large parchment sheet, using the cake pan as a guide draw an eight inch circle on the parchment. I make two because I always seem to muck one up or leave it on a pan. You are going to use this as a guide under the silicone sheets to spread the batter.

3. Mix the honey, water, sugar and butter in a double boiler or large heatproof mixing bowl over a not quite boiling pot of water. Melt everything together until you can no longer feel the grit of the sugar. Remove from heat but keep it on the pot of water.


4. Add the eggs and whisk quickly so they don't turn into scrambled eggs. Mix soda, cinnamon, and salt into mixture. It will react to the baking soda and foam up a bit. Sift and whisk flour in two or three batches into the mixture.


5. At this point, your oven is preheated, your batter is made, and you have cookie sheets, template drawing, offset spatula, cooling racks, 1/3 measuring cup, and silicone mats at the ready. Your bowl of cake batter is mixed and smooth and is sitting in the pot of warm water.

6. Take the template put it under your silicone mat on a cookie sheet. Take 1/3 cup of batter, dump in the centre of the circle and spread with the offset spatula as evenly as you can, remove your template sheet.


7. Put it in the oven for five minutes (use a timer) until dark golden.


8. While the first bake is baking, take another cookie sheet, repeat the process by placing the template sheet under another silicone mat, place one third cup of batter in the centre of the template circle, and spread evenly.


9. At this point the cake in the oven will be ready. Remove it from the oven. Slide the silicone sheet onto one of your cooling racks and place the hot cookie sheet somewhere to cool. Put the second cookie sheet with already spread batter into the oven. SET A TIMER for five minutes each time you WILL get lost in the process!!!!.


10. While the next layer bakes, remove the first layer that is cooling from the silicone sheet by gently sliding a spatula under it and transferring it to the second cooking rack.


11. Repeat steps 6 to 10 until you have lots of layers. During this process, at any given time, I have two large cooling racks going: one with a silicone mat with a cake cooling and the other with the most recent layer that I have removed from silicone. Beside that there will be a stack of cake layers separated by squares of parchment. Do not stack a cake layer on top of your stack unless it is pretty close to room temp.


12. Once you have finished this madness and you have 14 or (on a good day) 16 layers, take the cutting board, place a cooled cake layer on it, place the cake pan on top and using the paring knife cut the edges off to make an 8" circle. Keep the scraps.


13. Once all the edges are trimmed, set the layers aside.


14. Take the cake scraps put them in a food processor, give it a couple of pulses and you have the crumbs for the outside of the cake.

Instructions for the whipped cream for the cake


1. Add your honey, water, Dulce de leche into a medium bowl and combine using a whisk until the ingredients are smooth. Set aside.


2. In the bowl of a stand mixer or an electric hand mixer, beat the whipping cream til soft peaks if using a hand mixer use a large bowl.


3. Add the honey mixture and beat until firm.

Assembling your cake


1. Place a layer on your serving plate, plop a generous 1/4 cup of whipping cream mixture and spread to the edges evenly. Add another layer of cake

2. Repeat this layering until you run out of cake.

3. Crumb coat with whipping cream and refrigerate for an hour or so.

4. Clean the kitchen.

5. Frost cake with remaining whipped cream and sprinkle crumbs on sides.

6. Good luck with that sprinkling, remember that this is not buttercream and it is very soft.

7. Refrigerate overnight. Serve cold, use a large non serrated knife to cut!


Be impressed with yourself. Great for breakfast ;)



For more cake inspiration, you can follow Rosemary on Instagram.


Do you have a recipe to share? Tag us @geesbeeshoney for the opportunity to be featured.




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