This week’s Tuesdays with Dorie recipe from Baking Chez Moi – a spiced honey cake – was one I was intrigued to try. It’s rather like a gingerbread in a lot of ways – and by gingerbread I mean a proper pain d’épices (a French quickbread/ cake made from dark honey and flavoured with Christmas-y type spices).
I’m not the hugest fan of gingerbread’s texture (I find it a little dry to be honest) and was hopeful that this cake would be a little more moist. But with barely any liquid ingredient (no eggs!), it was still a little on the dry side for me. It’s an interesting process. You start out by infusing some water with ginger, Sichuan peppers, lavender (I used lavender sugar we picked up in Toulouse). Then you add melted butter and honey to the strained, spiced water.
The liquid is added to the flour, baking powder (1 tablespoon!), sugar and citrus zest then you add dried cherries (I added cranberries) at the end. The result is a very thick batter – more like a dough – that I patted into the tin as opposed to tipping or pouring it in. I was a little worried at how dense it was.
After 80 minutes in the oven, my toothpick came out with dry crumbs. I rested it, brought it to room temperature and let it sit overnight. It was still a little on the dry side but actually when you slice it very thinly and add a sliver of butter (because, why not…?) it was a pretty nice mid-morning snack. Dorie says it’s best after a a couple of days so I rewrapped it and am bringing it into school today… I’ll report back on how it went down. I’m going to suggest people toast it (and maybe add butter….) because I think it will really bring out the flavours (to be honest I can’t taste any lavendar or citrus at all – boo!).
Get the recipe for Dorie Greenspan’s Spiced Honey Cake here or on p 48 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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I agree that this cake was rather dry. I have never tried anything like this before so wasn’t sure what to expect. It was a pretty cake, but not really my cup of tea.
Me neither but I’m glad to have tried it.
What a pretty cake, though sad it was so dry. I am interested to make this based on everyone’s comments.
I’ll be interested to hear what you think!
looks like a toasting cake…probably will go nicely with my morning coffee when i get around to making it. am interested to know if you think it gets better with age.
It does not (IMO) get better with age. Just drier. Which is why toast and butter is the only way!
I don’t quite know what to do with this cake; like it or not like it? I do like your suggestion in toasting the cake and serve it with butter.
The only way!
Your cake looks lovely! This cake is definitely on the dry side. I tried toasting thin slices till crispy and then thicker slices lightly toasted. Spread with butter, with a cup of warm tea. The family is not fond of this one, so looks like I will not be making this cake again.
I probably won’t make it again but it’s lovely toasted.
That’s a beautiful looking cake Mardi, I had no idea what kind it was so thanks for the write-up on that and the tip about toasting it.
Enjoy!
Seems like this cake got interesting reviews from everyone. I like your style..just toast and add some butter 🙂
It’s the best!
Mine is still dry after a day. I do like the flavors though. My husband keeps asking for a sauce to go with it.
TOAST. BUTTER. That is all.
Your cake looks really good. Butter’s not an option for me but I may try toasting it once I get to my stash in the freezer.
Even plain toasted is pretty nice!