This photo and recipe are reprinted courtesy of my favorite Domestic Goddess Martha Stewart!
The cake recipe is Italian in origin, perfectly sweet and tender, just like my brand new Italiano Grandson Benjamin (“Umberto!”) Michael Aquilino, born Sunday March 30, 2014!
In honor of Baby Ben I’ll be posting honey cake recipes this week. Here is Martha’s — it’s delicioso!!
- 1 large lemon, zested into strips
- 3 sprigs sage
- 3/4 cup honey
- Unsalted butter, room temperature, for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1/2 cup fine cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup firmly packed finely chopped fresh sage
- 2 large eggs
- 1/2 cup packed light-brown sugar
- 1/2 cup honey
- 1/4 cup milk
- 1/2 cup olive oil
- 1 teaspoon grated lemon zest
- 2 tablespoons honey
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons fresh lemon juice
- Sugared Sage, for serving (optional)
First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.
Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.
Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.
Final glaze: Whisk together honey, confectioners’ sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.