It’s been a while since I wrote a blog for you. So back to work & a few recipes for your summer days:
· 125 g butter for the mould
· 4 eggs
· 120 g of liquid honey
· 1 pinch of salt
· 120 g flour
· 50 cl milk
· Nuts or figs to decorate & a little icing sugar
Melt butter & put to one side. Preheat oven to 150°C (regular setting). Butter the mould (preferaly silicone) & line with baking paper.
Separate the eggs & beat the yolks with the honey & a soupspoonful of water until the mixture is frothy & whitens. Incorporate the melted butter, salt, flour & milk.
Beat egg whites until stiff, add delicately to the past with a whisk without breaking up the mixture. The paste is very liquid, the whites should create lumpy bits on the surface, dont integrate them completely.
Leave 15 min then pour into the mould & flatten the surface of mixture with a large bladed knife.
Cook in the oven for 55 minutes approx., when cooked the cake should still be a bit wobbly in the centre.
Place in the fridge for at least 2 hours before removing from mould. Decorate just before serving.