With the wide variety of flowers grown in Chambarak, Armenia, the honey is sweet and an essential ingredient in scrumptious honey cake. Beekeeping is also helping lift families out of poverty as the honey provides income.
- 1 cup milk
- 1 cup honey
- 2 eggs
- 1/2 teaspoon baking soda
- 2 cups flour
- 2 teaspoons baking powder
- 3/4 cup butter
- 1 1/4 cups walnuts
- 1 to 1 1/2 teaspoons fresh ground nutmeg
Honey cake recipe
- Preheat oven to 350°F.
- Place 1 1/4 cup walnut pieces on a baking sheet and toast for 5 to 7 minutes. Cool.
- In a medium bowl, mix the honey and eggs into the milk.
- Add baking soda and mix. Set it aside.
- Sift together the flour and the baking powder into a large bowl.
- Toss cubed butter into the dry ingredients.
- Mash the butter into the dry ingredients with your hands until it’s a more-or-less uniform, tan-colored crumbly mixture.
- Add nutmeg to the crumbly mixture.
- Pour 1/3 to 1/2 of this crumbly mixture into a 9″ spring-form pan. Press a crust out of it using your fingers and knuckles.
- Set aside 1/2 cup of toasted walnut pieces. Once fairly cool, pulse the remaining walnuts in a food processor until uniformly fine.
- Fold ground walnuts into your remaining crumbly mix.
- Mix and stir the milk and honey in a separate bowl. Pour into the dry mix and mix well.
- Pour the batter over the base in the spring-form pan. The batter will be very thin.
- Gently sprinkle the remaining walnut pieces over the batter.
- Bake in a preheated oven for about 40 to 50 minutes. You’ll know it’s done when the top is a deep golden brown and an inserted skewer comes out clean.
- Allow to cool in the pan, and then release and serve.