John Myers
Ingredients for 6 servings:
- 280 g whole wheat flour, spelt flour or einkorn flour
- 250 g butter, soft
- 300 ml whole milk, approx. 1.5 cups
- 170 g honey , if you like it sweeter, 200 g*
- 4 eggs
- 3 tbsp, heaped cocoa powder
- ½ tsp vanilla powder or 1 packet vanilla sugar
- 2 ½ tsp, heaped baking powder, approx. 3/4 pack.
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
A quick word about the flour: Spelt makes a cake nice and moist and firm. Einkorn has a finer structure, but doesn’t rise as well and stays quite firm. Wheat makes a cake fluffier than spelt, but it also stays nice and moist. I prefer spelt, but the others are delicious too. Preparation: Mix all ingredients well in a large bowl, making sure the butter is really soft. Pour the batter into a tart or bundt pan and place on the lowest shelf of a slightly preheated oven. Bake uncovered for 20 minutes at 170°C, then cover with aluminum foil and leave in the oven for another 40 minutes at 170°C. Then test the cake with a wooden skewer to see if it’s done (nothing should stick). Note: Covering with aluminum foil is necessary because, unlike sugar, the honey and thus the top layer would burn. Tip: If your cake tin isn’t completely airtight, wrap the base in parchment paper and let the paper stick out at the sides, as shown in the photo. If you like, you can then decorate the cake with melted chocolate and all sorts of other treats. *Acacia honey is best, as it’s runny and very easy to work with.
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