Honeycomb Cake

Let’s dive into this post with a proper introduction to the extraordinary cake you’re about to embark on. It’s a Malaysian Honeycomb Cake that I chose to prepare for Rosh Hashanah due to its absolutely unique appearance. I wasn’t entirely sure how it would turn out or whether it would win hearts, but the captivating honeycomb pattern had me utterly intrigued, and I couldn’t resist taking the plunge.

I tinkered with various recipes, and eventually managed to achieve a look and texture that closely aligned with my vision. However, it’s important to acknowledge that this cake remains a distinctive creation, and its texture might pose a challenge for some of you. I’ll be honest; its texture isn’t my personal favorite, but I wholeheartedly value its unique characteristics. Thus, I’ve made the decision to share the recipe with a little forewarning about its texture.

Now, how do I best describe the texture of the Honeycomb Cake? Unlike the typically soft and sumptuous nature of moist or honey cakes, this cake offers a denser, more compact, and less airy experience. It won’t melt away in your mouth, nor crumble as readily. As someone accustomed to crafting soft, airy confections, elucidating this texture proved to be quite a task, but I’ve done my best to convey it.

Regarding its flavor profile, the cake presents a delightful blend of bittersweet caramel entwined with a nutty, buttery essence. Interestingly, despite its deep color, it bears no actual connection to honey.

In a nutshell: this cake boasts a striking and unparalleled appearance, reminiscent of honey in color, a distinctive flavor, and a texture that sets it apart. Should you give it a try? Well, that’s a matter of personal preference; I believe there’s something undeniably special about it, but it’s not the comforting cake that will cater to every palate. In sum, it’s a culinary adventure waiting to be explored!

Honeycomb Cake
20-22-cm kugelhopf/bundt pan

Ingredients
200g sugar
240g very hot water
80g butter
320g eggs (around 5 big eggs)
170g sweetened condensed milk
180g all-purpose flour, sifted
10g baking soda

Preparation
1. Preheat the oven to 180C degrees Celsius. Grease the pan generously with butter and lightly dust it with flour.
2. In a medium heavy-duty saucepan heat sugar, until it melts into a brown amber-colored liquid.
3. Once the sugar has caramelized, carefully pour hot water into the caramel. Be cautious! The caramel will bubble and surge upwards. It’s best to briefly remove the pot from the heat source for a few seconds to prevent any spills. Then, return it to the heat while gently stirring until you achieve a smooth syrupy consistency.
4. Remove the pot from the heat, and add the butter. Stir until the butter is completely melted. Set aside to cool.
5. In medium-sized bowl, whisk together the eggs and condensed milk. Add the flour and baking soda, stirring until well combined.
6. Add the caramel into the batter and mix until you get a smooth texture.
7. Pour this batter into your prepared pan. Allow it to rest for 10 minutes – a crucial step for that distinctive appearance. Then, bake for approximately 55-60 minutes, ensuring it’s fully baked yet still moist.
8. Once baked to perfection, allow the cake to cool in the pan. Then, while it’s still warm, transfer it to a serving dish.
9. The mesmerizing honeycomb pattern emerges when you cut the cake crosswise. Slicing it into regular pieces reveals a delightful array of thin tubes, but for the full honeycomb effect, slice it horizontally. The intricate design is sure to captivate your guests

Bon-Appétit
Sharon