Honey Cake with Rose Whipped Cream

Serves 8

Unsalted butter, softened, for pan
1 3/4 cups all-purpose flour, plus more for dusting
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 large eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 cup plus 2 Tbs. honey
1/2 cup whole milk
1/2 cup vegetable oil
1/2 tsp. freshly grated lemon zest
1 cup heavy whipping cream
2 Tbs. sugar
1/2 tsp. rosewater

Preheat oven to 325 degrees. Butter a 10-inch spring form pan. Dust with flour; tap out excess. Whisk together the flour, baking powder & soda, salt, and cinnamon in a bowl; set aside. Mix eggs &sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 min. Whisk together honey, milk, oil, & zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan. Bake until dark golden brown & a bamboo skewer inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Just before serving whip cream with sugar & rosewater until thick, but soft. Dollop on cake.

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