petrossian_fondue.jpg

petrossian_cake.jpg

Whole Wheat Honey Cake

by Susan Salzman
Print Email

cake.wholewheathoneyFall always symbolizes new beginnings; fresh school supplies, cozy scarves, and the celebration of the Jewish New Year.

Traditionally, we eat apples and honey which represent a sweet new year. For the next 10 days I try to incorporate honey into most of what I cook. And lately, I have been turned onto raw honey and I am loving the results.

Whether you celebrate this holiday or not, a honey cake is a wonderful way to end any meal. Drizzle some chocolate glaze over the top and you will have your kids (as well as the spouse), begging for more.

Whole Wheat Honey Cake
Adapted from Epicurious
yield: 1 10″ bundt cake

Ingredients:
for cake:
2 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground clove
3 large, organic eggs
1 cup organic coconut sugar
1 1/4 cups coconut oil
1 cup pure, raw honey
3/4 cup lukewarm coffee (I used brewed espresso)
1 1/2 teaspoons packed grated orange zest
for chocolate glaze:
1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk
2 teaspoons maple syrup
4 ounces bittersweet chocolate, finely chopped

Instructions:
for cake:
• pre-heat oven to 350°F. generously spray pan, including center tube, with baking spray.
• whisk together flour, baking powder, baking soda, salt, and spices in a large bowl, set aside.
• in another bowl, whisk eggs. when mixed, add the sugar, oil, honey, coffee until well combined.
• add the liquid ingredients to the dry ingredients and stir with a spatula until the batter is incorporated and smooth.
• pour batter into the prepared bundt pan and bake in oven until a cake tester comes out clean, 45 to 50 minutes.
• let cake cool in the pan on a rack for about 20 minutes.
• invert cake onto a wire rack set over a rimmed baking sheet and cool completely.

for glaze:
• bring coconut milk and maple syrup to a simmer in a small heavy pan, over simmer.
• remove pan from heat and add chocolate. let chocolate stand 1 minute, then stir until chocolate is melted.
•  pour the chocolate glaze over the top of the cake, letting it drip down the sides. let sit for 20 minutes so chocolate sets.
• sprinkle with a bit of sea salt.

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.    

Add comment


Security code
Refresh

Restaurant News

Rioja and Tapas at Sonoma Wine Garden
Los Angeles
by Lisa Dinsmore

swgpatio.jpgLos Angeles is a very large and fractured city. Most people, myself included, tend to play where they live because commuting is such an unknown quantity. Sure you get used to leaving yourself...

Read more...
Capital Grille: Providence
New England
by Kitty Kaufman

CapitalCapital Grille is fine dining in Providence. It seems like they've been around forever and it's 25 years, so it is forever. It opened in 1990 and this is the original store tucked behind old Union...

Read more...
The Gallows - A South End Original
Boston
by Kitty Kaufman

gallows-490x329"We're a loud and welcoming hangout in the South End with a menu that changes weekly." It's Saturday and we can confirm the fun's here all right, along with everyone in the neighborhood. There's...

Read more...
Rivera
Los Angeles
by Maia Harari

pch.jpgI love food. And I love going out to eat and trying new places. And I love talking about food. In fact, I love food so much that whenever I'm eating I actually try not to get too full so that...

Read more...