Honey Cake
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I love you so much honey;)
The recipe for my famous honey cake is finally live! Those of you that follow me on Instagram have already seen me make the cake as well as enjoy the whole honey cake within just two days. The cake has the absolut perfect consistency. It’s crunchy on the outside and soft and gooey on the inside. If you prefer dry cakes, just keep the cake another 10 minutes in the oven. I love it when the cake is soft and wet in the middle. I’m also obsessed with ginger. The more the better! If you prefer slightly less you surely can adapt that to your taste.
You already know, that I have a huge sweet tooth. I would give up a salty meal in a heartbeat for a cake. For me, there is nothing better than a pice (or two;)) of cake on a cold and rainy day and a cup of tea with it!
I hope you are going to love this honey cake as much as I do.
Always love to read your comments and hear your feedback.
xx
Nathalie
INGREDIENTS
Method:
Preheat the oven to 180°C. Place the oats in to a blender or food processor and ground to oat flour. Pour the flour into a large mixing bowl and add all the dry ingredients. Peel the ginger and cut into very small pieces and add to the rest of the ingredients. Mix well with a spoon. Add the wet ingredients and keep mixing until everything is moist and smooth. Line a loaf tin with baking paper or use a silicon baking tin. Pour the mixture into the baking tin and bake for 35 minutes until the top is golden. Let it cool off completely before serving.