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Gallery Honeycomb Cake Recipe Summary prep: 40 mins total: 3 hrs 15 mins Servings: 10

Ingredients Final Glaze 2 tablespoons honey 1/2 cup confectioners’ sugar 1 1/2 teaspoons fresh lemon juice Sugared Sage, for serving (optional) First Glaze 1 large lemon, zested into strips 3 sprigs sage 3/4 cup honey Cake Unsalted butter, room temperature, for pan 1 1/2 cups all-purpose flour, plus more for pan 1/2 cup fine cornmeal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon coarse salt 1/4 teaspoon freshly grated nutmeg 1/4 cup firmly packed finely chopped fresh sage 2 large eggs 1/2 cup packed light-brown sugar 1/2 cup honey 1/4 cup milk 1/2 cup olive oil 1 teaspoon grated lemon zest

Gallery Honeycomb Cake

Recipe Summary prep: 40 mins total: 3 hrs 15 mins Servings: 10

Honeycomb Cake

Honeycomb Cake

Honeycomb Cake

Recipe Summary prep: 40 mins total: 3 hrs 15 mins Servings: 10

Recipe Summary

prep: 40 mins total: 3 hrs 15 mins

Servings: 10

prep: 40 mins

total: 3 hrs 15 mins

prep:

40 mins

total:

3 hrs 15 mins

Servings: 10

10

Ingredients

Ingredients

  • 2 tablespoons honey 1/2 cup confectioners’ sugar 1 1/2 teaspoons fresh lemon juice Sugared Sage, for serving (optional)

  • 1 large lemon, zested into strips 3 sprigs sage 3/4 cup honey

  • Unsalted butter, room temperature, for pan 1 1/2 cups all-purpose flour, plus more for pan 1/2 cup fine cornmeal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon coarse salt 1/4 teaspoon freshly grated nutmeg 1/4 cup firmly packed finely chopped fresh sage 2 large eggs 1/2 cup packed light-brown sugar 1/2 cup honey 1/4 cup milk 1/2 cup olive oil 1 teaspoon grated lemon zest

Directions

First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.

Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.

Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.

Final glaze: Whisk together honey, confectioners’ sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.

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All Reviews for Honeycomb Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Honeycomb Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest