Honey contains significant amounts of vitamins C and B-6, as well as calcium, magnesium, iron and phosphorus. Honey’s sweetness is often used to add a depth of flavor in many desserts, including Paraguayan honey cake. The type and quality of honey you select will affect the flavor of the honey cake. Paraguayan honey cake is commonly served with a side of warmed honey to dip each bite into. Approximately two hours is required to make a Paraguayan honey cake. This recipe yields 10 to 16 servings.
Step 1
Preheat the oven to 325 degrees Fahrenheit.
Step 2
Blend all-purpose flour, baking powder, baking soda, ginger powder, ground cinnamon, ground nutmeg, powdered clove and chopped nuts in a large mixing bowl. Stir the dry ingredients until they are thoroughly mixed.
Step 3
Combine the eggs and sugar in a medium mixing bowl. Whisk the mixture for three minutes at a brisk pace and then add the oil, honey and coffee. Continue whisking the wet ingredients for five minutes.
Step 4
Add the wet ingredients to the dry ingredients. Stir the two until the batter is smooth with an even texture and consistency.
Step 5
Pour the batter into the foil-lined baking pan. Place the pan into the oven and bake it for 90 minutes or until a knife inserted into the center comes out clean.
Step 6
Remove the cake from the oven and cool it for 30 minutes before removing it from the pan and slicing. Serve the Paraguayan honey cake immediately.
Tips and Warnings
- Store leftover cake in an airtight container and consume it within one week.
Things You'll Need
- 3 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ginger powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. powdered clove
- 1 1/2 cup chopped nuts (e.g. almonds, walnuts)
- Large mixing bowl
- 4 large eggs
- 3/4 cup sugar
- Medium mixing bowl
- Whisk
- 4 tsp. vegetable oil
- 2 cups honey
- 1/2 cup brewed coffee
- 9-by-11-inch baking pan, greased, floured and lined with aluminum foil
References
- "Honey: Nature's wonder ingredient"; Jenni Fleetwood; 2009
- "Flavors of Paraguay"; Lynn Van Houten; 1997
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