Best Honey Cake Ever

This is a large cake and requires an Angel Food Cake pan. It’s never dry and has the most delightful texture.  Ingredients are listed in order of use with a space between steps. 

1 fresh orange pekoe tea bag

1 cup liquid honey

1 tsp baking soda

3 eggs

2 tbsp oil – canola or sunflower

1 c sugar

2 ½ cups flour

2 ½ tsp baking powder

¼ tsp salt

1 tsp vanilla extract

1 tsp ground cinnamon

Poppyseeds and slivered almonds

Pour 1 cup of boiling water over the tea bag and let it steep in a 1c glass measuring cup.  Pour honey into a 2cup  glass measuring cup and place it into a bowl filled with boiling water.  Put aside to cool. When the tea has cooled, combine the warmed liquid honey, tea, and baking soda in the 2c glass measuring cup and stir until mixed.

While the tea is cooling, turn the oven to 350 degrees Fahrenheit to preheat.  Combine flour, baking powder and salt in a bowl, and whisk until mixed. Set aside.

Beat the eggs in a stand mixer until they’re pale yellow.  Add the oil and sugar to the beaten eggs and mix well.

Alternate the cooled tea/honey/soda mixture and the flour mixture into the beaten eggs, mixing between wet and dry ingredients.  Add the vanilla and cinnamon and mix to incorporate.

There is a lot of batter, and it will overflow if you don’t use an angel food cake pan. Pour batter into an UNGREASED Angel Food Cake pan; ungreased sides allow the cake to rise optimally.  Sprinkle poppyseeds and slivered almonds on top of batter.

Bake in preheated oven for 60 minutes. The top will spring back and the scent of cinnamon and honey in the kitchen will let you know it’s baked.

Remove pan from oven and invert immediately onto a large plate. When the cake pan is cool, turn it over, and gently separate the cake from the pan and funnel sides with a dull knife. The cake will remove easily with a small amount of effort by pulling back gently from the sides.

SHANA TOVAH