I can’t believe I forgot about this honey soaked cake I made after visiting South Pond Farms back in June. We were invited by Danielle, who is as lovely as her farm, to enjoy a farm-to-table lunch set in a restored barn. I totally fell in love with the space, her farm and the lifestyle. You can tell that Danielle puts love and thought into every detail.
Our three course lunch was so fresh and so delicious but the one thing I always look forward to is dessert. It was a Rhubarb and Strawberry Shortcake with a Sumac Chantilly and a Garden Peppermint Sugar. I was the best thing I ate all day and that’s what inspired me to make this honey-soaked cake with fresh strawberries and whipped cream.
Okay, so I’m a sucker for cakes with custards or whipped cream and fresh fruit doesn’t hurt either.. because healthy right? Haha.
So when Danielle sent us home with a jar of her “Hotter than Hades” honey from her farm, I knew I had to bake with it. I had never tasted a spicy honey before and to be honest I wasn’t sure if it was going to work out but who doesn’t love a little spice kick. The spiciness from the honey worked so well with the sweetness of the strawberries and the warm notes from the cinnamon in the cake. Who’s coming over to try some?
Honey Soaked Cake
yield 1 8 inch round cake
1 cup all-purpose flour
1 ½ baking powder
¼ tsp kosher salt
½ tsp ground cinnamon
¾ cup coconut oil
¾ cup granulated sugar
3 large eggs, room temp
¼ cup whole milk, room temp
1 tsp vanilla extract
Preheat oven to 350°C. Line an 8 inch round cake pan with parchment paper.
In a medium bowl, sift the flour, baking powder, salt and cinnamon.
In a stand mixer or in a large bowl, cream together the coconut oil and sugar. Add the eggs, one at a time until fully combined. Add the vanilla to the milk.
Turn the mixer on low and alternate adding the flour and the milk. Start with 1/3 of the flour, 1/2 the milk, 1/3 flour, the remaining 1/2 of the milk (scrape down the sides of the bowl) and ending with the flour. This helps to fully incorporate all the ingredients without overworking the flour.
Bake for 20-22 minutes until the top is golden brown and when inserting a toothpick, it comes out clean. Let cool on a cooling rack for 10-15 minutes then invert the pan and remove the parchment paper.
Strawberry Honey Syrup
1/3 cup water
½ cup honey, I used South Pond Farm’s “Hotter than Hades” honey
¾ cup fresh/frozen strawberries
Combine all ingredients in a small saucepan, bring to a boil and simmer for 10-15 minutes. With a blender or immersion blender, carefully puree the mixture. Pass the syrup through a fine sieve to remove any bits. Spoon the mixture over the warm cake.
1 cup heavy cream, cold
2 tbsp icing sugar
1 tsp vanilla extract
Place the stand mixer bowl and whisk in the fridge for 10 minutes. Whip the cream until soft peaks form, add the icing sugar and vanilla and continue to whisk until firm. Spoon on honey-soaked cake and enjoy!