This is just a quick little note, just because I have been busy preparing for the next chapter of my life, but also because I really must share this little cake with you. Its so good that I just think it might turn into my ‘go-to’ cake. Simple, flavorful, quick, and it keeps really well. It’s even a bit healthy because it has whole wheat flour and honey.
This cake is similar to the Miette honey tea cake, but its more substantial. The butter and cream keep it luscious, and there’s a lovely nutty element from the whole wheat. There’s only 1/3 the amount of sugar that the Miette recipe calls for, and it bakes up nicely – gorgeously actually, all fluffy. It would go well with almost any fruit, jam, or compote, and toasted leftover slices would make a lovely breakfast.
Whole Wheat + Honey Tea Cake
1/2 cup AP flour
3/4 cup whole wheat flour
1 tbsp cornstarch
1 tsp sea salt
1/4 cup sugar
3 egg yolks
1 large egg
1/2 cup heavy cream
1/2 cup (1 stick) + 3 tbsp butter, softened
Honey syrup (from Miette recipe)
3 tbsp honey
1 tbsp water
Preheat oven to 350°F. Generously butter and flour (grease) a 7.5/8 x 3.5/4 loaf pan.
In a medium bowl, combine flours, cornstarch, sea salt. Whisk in sugar
In another smaller bowl, combine egg yolks, egg, and heavy cream.
Whip butter until it is paler in color. Slowly whip in the dry ingredients. Whisk in the wet mixture, and whisk for 2 minutes (electric/stand mixer) or 3-4 (hand whisking). Pour batter into prepared pan.
Bake for approximately 25-30 minutes. Make Miette’s honey syrup while it bakes. After removing from oven, poke a few small holes into the loaf using a toothpick. Pour about a tablespoon of the honey mixture over the cake, and allow it to rest for 5-10 minutes.
Pour 2 tablespoon of mixture slowly over the cake, making sure the honey syrup absorbs. Allow it to cool for another 5 minutes. Turn cake over, and pour the remaining syrup over the cake. Serve with blackberries or other fruit, or a berry compote made of frozen berries if berries are not in season.