Ingredients
Dry Ingredients
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup sugar
Wet Ingredients
- 4 large egg yolks, at room temperature
- 1 large egg, at room temperature
- ½ cup heavy cream, at room temperature
- 2 teaspoon vanilla bean paste
- 1 stick & 3 tablespoon (11 tablespoons total) unsalted butter, at room temperature
Honey Syrup
- ¼ cup honey, warmed up
- 2 tablespoon hot water
For the pan
- Butter and flour, for preparing the 8.5×4.5 inch baking pan
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour an 8.5×4.5 inch baking pan thoroughly to prevent sticking, then set it aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg yolks, whole egg, heavy cream, and vanilla bean paste until smooth and well combined.
- Combine Dry Ingredients: In the bowl of a stand mixer, sift together the flour, baking powder, and salt. Add in the sugar and mix for about 20 seconds to fully incorporate.
- Begin Combining Wet & Dry Ingredients: Add in the softened butter and half of the egg mixture to the dry ingredients. Beat on medium-low speed until incorporated (about 3 minutes).
- Develop Batter Structure: Increase the mixer speed to medium-high and beat for another 3 minutes, creating a thick and airy cake batter.
- Finish the Batter: Lower the mixer speed to low, add the remaining egg mixture, and gently mix until fully combined (about 2 minutes).
- Bake the Cake: Pour the batter into the prepared pan. Bake for 35-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Prepare and Apply Honey Syrup: About 5 minutes before the cake finishes baking, stir together the warmed honey and hot water to make a syrup. When the cake comes out of the oven, immediately brush or drizzle the honey syrup on top for a shiny, delicious glaze.
- Cool & Serve: Let the cake cool in the pan for 20 minutes, run a spatula around the edges, and turn it out onto a wire rack to cool for another 20 minutes. Slice, serve, and enjoy. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- Make sure all ingredients are at room temperature for a smooth, even batter.
- If you don’t have vanilla bean paste, substitute with pure vanilla extract.
- The honey syrup must be applied while the cake is hot for best absorption and shine.
- Cake keeps well for up to 4 days refrigerated in an airtight container; bring to room temperature before serving.
- Enjoy with your favorite cup of tea for a classic teatime treat!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British, French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 224
- Sugar: 6g
- Sodium: 368mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 91mg
