If you feel like making a very simple cake, this honey and vanilla cake is just the right one. It’s a soft, fragrant cake without creams, perfect to enjoy for breakfast or as a snack with the whole family.
I made it when I wanted something genuine and easy: few steps, simple ingredients and the result is really satisfying. One of those pantry cakes that disappear quickly!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 2/3 tbsp Sunflower seed oil
- 1/2 cup Acacia honey
- 1 pod Vanilla bean
- 1 pinch Salt
- 5 Eggs
- 1 5/8 cups 00 flour (all-purpose)
- 6 2/3 tbsp Cornstarch (maizena)
- 1 1/2 packet Baking powder
- as needed Powdered sugar (for decorating)
Tools
- 1 Cake pan 9.5-inch diameter
- 1 Bowl
- 1 Hand whisk
- 1 Cooling rack
Preparation
In a large bowl, break the eggs and add the honey.
With electric beaters (or by hand) start mixing for a few minutes, until the mixture becomes lighter in color and slightly frothy.
At this point, pour the oil in a thin stream, that is little by little, continuing to mix.
Split the vanilla pod lengthwise, scrape the seeds with the tip of a knife and add them to the batter. Mix again to distribute them evenly.In another bowl sift together the flour, cornstarch and baking powder.
Add also a pinch of salt.
Now incorporate the dry ingredients into the egg mixture little by little, folding gently from the bottom up so as not to deflate the batter.
You should obtain a smooth, lump-free and fairly fluid batter.Grease and flour a 9.5-inch diameter pan. This step is important to prevent the cake from sticking.
Pour the batter into the pan and level the surface slightly.Bake in a preheated conventional oven at 356°F.
Cook for about 35–45 minutes (times may vary from oven to oven).
Before removing, do the toothpick test:
insert a toothpick into the center of the cake — if it comes out clean, the cake is ready.Once baked, remove the cake from the oven and wait 5 minutes before taking it out of the pan.
Transfer it to a cooling rack and let it cool completely.
Only when cold, dust with powdered sugar to taste.
In the photo VASSOIO STELLA by POLOPLAST
Storage
Store the cake in a cool, dry place for a few days.
You can also slice it and wrap each slice in plastic wrap and freeze it; when needed, take the slices you want from the freezer and thaw them at room temperature or in the microwave for a few seconds.
Useful tips
Use room temperature eggs for a fluffier batter.
Do not overwork the batter after adding the flours.
Every oven is different: always check the baking in the last minutes.
FAQ – Honey and Vanilla Cake
Can I replace acacia honey?
Yes, you can also use wildflower honey, but the flavor will be stronger.
