Honey Charlotte
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A sweet, honey-infused pastry cake perfect for a special occasion.
Ella x
Ingredients
- 250flour
- 150confectioner's sugar
- 100unsalted butter
- 2large eggs
- 60 mlhoney
- 120whole milk
- 10salt
- 10fresh thyme
- 5baking powder
- 100breadcrumbs
- 50chopped almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, confectioner's sugar, baking powder, and salt.
Tip: Mix well to combine.
- 3
In a large bowl, cream the butter and eggs until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the honey and milk, beginning and ending with the dry ingredients.
Tip: Mix until just combined.
- 5
Stir in the thyme, breadcrumbs, and almonds.
Tip: Fold gently to avoid overmixing.
- 6
Transfer the batter to a buttered and floured 20cm (8 inch) ring mold or a small Bundt pan.
Tip: Smooth the top of the batter.
- 7
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Do not overbake.
- 8
Remove from the oven and let cool in the mold for 10 minutes.
- 9
Invert onto a serving plate and serve warm.
Tip: Dust with confectioner's sugar, if desired.
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