A soft and moist honey cake recipe
This is one of the more complicated dessert recipes out there, but it’s so incredibly delicious and versatile as a base cake so that you can make a slightly different version every single time. Add a few drops of lemon here, a handful of berries there, or top the whole thing off with a sweet chocolate drizzle for a unique treat. Still, no matter what you do, you’ll likely end up back at this plain version eventually because it genuinely is a fantastic cannabis-infused dessert.
What is a honey cake?
Honey cake doesn’t typically come with a dose of cannabinoids, but the traditional Russian version is light, fluffy, cakey, and comes with a gentle, sweet flavour that is addictive. Technically, there are three different ways that you can make this dessert, but all of them result in a solid baked cake that can be enjoyed naked or with a thin layer of something sugary like icing or chocolate sauce.
A cannabis-infused honey cake recipe
This honey cake comes with ten layers of soft-baked caramelized honey that taste eerily similar to honey graham or gingerbread cookies. Completing it is no easy feat for those who lack patience in the kitchen, so be prepared for a whole lot of waiting and repeating before it’s done. You’re also going to need a fair amount of cannabutter, so if you don’t have any on hand, make sure to check out our recipes that will show you how to whip up a batch in no time.
Preparation: 1 hour
Cooking: 30 minutes
Calories: 292
Servings: 8
Burnt honey ingredients
- ¾ cup honey
- ¼ cup of water
Cake ingredients
- 3 ¾ cups all-purpose flour
- 1 cup 2 tablespoons granulated sugar
- ¾ cup honey
- ¼ cup burnt honey
- 7 tablespoons cannabutter (softened)
- 7 tablespoons unsalted butter (softened)
- 6 eggs
- 2 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon table salt
Frosting Ingredients (optional)
- 4 ¾ cups whipping cream (heavy)
- 1 ¼ cup dulce de leche
- ½ cup burnt honey
- ½ teaspoon table salt
Tools
- Baking sheets
- Parchment paper
- Pencil
- 9-inch pie plate
- Medium saucepans
- Small bowls
- Wooden spoon
- Silicone spatula
- Sharp knife
- Food processor
- Medium bowl
- Large bowl
- Serving tray
Instructions
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Preheat the oven to 35 F.
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Line between 2 and 3 baking sheets with parchment paper.
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Use a pencil to trace a fine line around a nine-inch pie plate onto the parchment paper. This will give you the perfect shape for each layer.
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To start making a honey cake, you’ll need to add ¾ cup of honey to a large saucepan, and then set the burner to high heat until the liquid reaches a simmer.
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Once it hits a simmer, reduces the heat to medium so that you can slowly and effectively “burn” the honey for approximately three minutes.
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When the honey turns a dark amber colour, you know that it’s ready to be removed from the heat before adding ¼ cup of water to the mixture.
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Use a whisk to thoroughly combine the thick burnt honey with the freshly added water until it stops bubbling.
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Pour the burnt honey into a glass spouted measuring cup, and then set it aside for now.
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Fill a clean saucepan with 2 inches of water, and bring the liquid to a simmer over medium heat.
Once the water starts to bubble, add ¾ cup honey, cannabutter, butter, and the granulated sugar to a heatproof bowl, and then place it in the middle of the saucepan.
While you wait for the butter to melt, crack all of the eggs into one small bowl, and combine the salt, baking soda, and cinnamon in another.
Use a whisk to gently break up the butter chunks so that they melt faster, and be sure to scrape the sides and bottom of the bowl to avoid scalding.
Once the butter has melted, gently incorporate the eggs and then the powdered mixture into the batter.
Whisk the ingredients until they turn into a thick foamy consistency, and then remove them from the heat.
Slowly add the flour to the mixture using a wooden spoon, as mixing will get more difficult at this point.
Place the batter bowl on top of the preheated oven to keep it warm and runny, as this will help you to create each layer and then make sure that your marked baking sheets are closeby and ready.
Scoop the batter into the first traced circle until it spreads out in a near-perfect shape, and continue until all of the baking sheets are filled.
Now smooth out the surface of each layer and then pop them into the oven to bake for 6 minutes, or until the cakes turn golden brown.
Repeat the last two steps until you have a total of eleven layers of honey cake, and then leave them out to cool until they are safe to handle.
Carefully inspect each layer, as most will have small areas that spread a little bit outside of the traced circle, and once you spot those problem areas, use a sharp knife to remove them, and round out the edges.
Reduce the temperature of the oven to 250 F, and then select the least visually appealing layer and place it back in the oven to bake for 15 minutes.
Once the chosen layer is baked, pulse it into crumbs using a food processor, and then set them aside for now.
Pour the remaining burnt honey, dulce de lech, ¼ cup cream, and salt into a medium-sized bowl, whisk the ingredients together and then let the mixture thicken in the fridge for 30 minutes.
Add four cups of whipping cream to a large mixing bowl and use an electric mixer to whip it until it reaches a thick texture that forms soft peaks.
Now slowly add the honey mixture to the large bowl of whipped cream and stir the mixture until again it can form small peaks.
Place one of the cakes onto the serving tray, followed by a thick helping of frosting.
Stack the cakes and frosting layers until you run out. Using the remaining frosting to cover as much of the outside of the cake as you can.
Once the honey cake is iced, retrieve the double-baked crumbled layer, and use it as a fancy topping for the frosting.
Cut this honey cake into at least eight individual slices and enjoy it hot or cold!
