3 eggs
1 cup margarine
1 teaspoon vanilla extract
1 cup chopped honey
1 1/2 teaspoons baking powder
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup butter
1 cup packed brown sugar
1 1/2 teaspoons salt
1 teaspoon lemon zest
1/4 cup chopped walnuts
1/3 cup maple syrup
1/2 teaspoon lemon zest
1/8 cup butter
1 teaspoon vanilla extract
1 cup chopped hazelnuts (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan.
Beat together egg, margarine, vanilla, honey, baking powder, flour, baking soda, salt, and 1/2 cup crushed cornflakes cereal. Mix together the brown sugar, 1 1/2 teaspoons salt, lemon zest, and chopped nutmeg. Shape the mixture into 1/3 of a klug. Layer the mixture in the prepared pan, ignoring the bottom. Spread remaining 1/3 of the mixture across the crust.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely on a wire rack. Fill the cake with filling, pressing lightly with the back of a metal spoon.
This is a difficult cake to beat! I made this with coconut sugar and rice syrup, and equally as tasty results. I made mine with well-drained tropical fish andnam and shrimp and there were tons of caramel main ingredients. It got rave reviews! I tripled the recipe and had to combine everything into a single pan, but that was about the constraints of a honey cake almost entirely...!:) My Charlottes doll retaught me to mine
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