This wonderful cake in the form of honey-coated bee honeycombs tastes as amazing as his mouth-watering look. Cake baked from a mixture of almond flour with a little wheat flour in special form in the form of honeycombs (you can buy it in online stores), then poured with taste impregnation flower honey, orange and cardamom, which gives it texture literally melting in your mouth. Pour the cake before serving. honey syrup, pouring it into each honeycomb so that it flows down on the sides and resembled real sticky and glossy honeycombs. друзьями: 
Time: 2 час. 30 min. Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 3/4 Art. butter at room temperature + optionally to lubricate the mold
- 3/4 Art. wheat flour
- 2 tsp salt
- 2 and 1/4 Art. Sahara
- 6 large eggs, room temperature
- 1 vanilla bean cut lengthwise in half
- 3 tbsp. almond flour
- 3 tbsp. l whiskey
- 1 orange
- 8 whole green cardamom seeds, slightly crushed
- 1 and 1/4 Art. meadow honey
- Special equipment: honeycomb baking dish 30.5×29 cm in size.
Recipes with similar ingredients: premium flour, flour almond, eggs, vanilla pod, orange zest, cardamom, honey, whiskey
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate generously with butter. a baking dish in the form of honeycombs, covering all corners and bends. Slightly sprinkle flour into the mold (it is best to sift the flour over the mold; shake off excess).
- In a large bowl with an electric mixer at medium speed whip butter, salt and 1 and 3/4 tbsp. sugar as scraping the mixture down the sides of the bowl, until needed homogeneous mass (oil should not be lush), about 3 minutes.
- Mix the eggs one at a time, mixing thoroughly after each additions (the mixture will at first appear loose and stratified, but will eventually become homogeneous). Scrape in a bowl of butter a mixture of vanilla seeds; set aside the pod for another use.
- Reduce mixer speed to a minimum and mix almond flour. Add wheat flour and knead the dough at low speed. Add whiskey and mix at low speed. Put the dough in prepared mold, smoothing the surface with a silicone spatula. Tap the mold several times on the table so that the dough fits into everything corners.
- Bake the cake until golden until the edges begin move away from the walls of the mold and a toothpick inserted in the center of the cake, will not come out clean, 35-45 minutes. Cool the cake on the wire rack without taking it out out of shape for 15 minutes. Then flip on a plate, carefully remove the mold and gently brush the excess flour off the surface cake
- In the meantime, use a peeler to clean the wide streaks zest with half an orange (about 6 strips).
- In a small saucepan over medium heat, boil the cardamom seeds in 3/4 Art. water until most of the water has evaporated and goes aroma, 8-10 minutes. Remove from heat and stir in 1 tbsp. honey and orange zest. Let it brew for 5 minutes.
- Strain the mixture through a fine sieve into a small glass measuring glass; throw away everything else. The mixture must be very liquid and slightly warm; heat a little if necessary. Slow pour warm cakes with the mixture so that it gradually absorbs honey. Give cool the cake, about 1 hour.
- Just before serving in a small saucepan on medium over high heat, heat the remaining 1/4 tbsp. sugar and 1 tbsp. l water and cook, stirring, until sugar dissolves, 3 minutes. Intervene the remaining 0.5 tbsp. honey to dissolve, then remove the syrup from the fire and sprinkle on the surface of the cake so that honey flows into each honeycomb and slowly flowed down the sides of the cake.
