A Boke of Gode Cookery Presents

Honey Cakes

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Light, delicate cakes topped with honey & almonds

  • 1 lb (4 cups) sifted flour 
  • 1/4 lb (1/2 cup) butter 
  • 2 Tbs. caster sugar
  • 2 Tbs. honey 
  • 2 egg yolks 
  • 1 1/2 tsp. baking powder 
  • 1/2 pt. (1 cup) milk
  • pinch salt 
  • 1 egg white
For the topping: 
  • 1/2 lb (1 cup) thick heather honey 
  • 3 Tbs. ground almonds 
  • 1 cup melted heather honey
Rub the butter into the flour, and gently heat the sugar and honey until it is well mixed, then stir in the baking powder. Add this to the flour mixture, alternately with the egg yolks beaten with the milk. Mix very well, and finally add the salt and mix again. Roll out on a floured board very lightly and cut into rounds or shapes. Put on a greased baking sheet and bake in a moderate oven (350 degrees F) for about 20 minutes. Remove to a rack, paint the tops with lightly beaten egg white, and spread over the thick honey mixed with the ground almonds. Put in a very cool oven for no longer than 5 minutes to set. Eat either hot or cold. An alternative method is to serve these light little cakes hot from the oven with warm, melted heather honey poured over. Makes approx. 24 cakes.

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Honey Cakes © James L. Matterer

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