Aphrodite’s Celestial Honey Cake

Allergens

Eggs, Dairy (Milk and Yogurt)

Ingredients

• 1. 1 ½ cups all
• purpose flour 2. ¾ cup granulated sugar 3. ¼ teaspoon salt 4. ¾ cup whole milk 5. ¼ cup unsalted butter, melted and cooled 6. ¼ cup honey 7. 2 large eggs, room temperature 8. 1 tablespoon baking powder 9. 1 teaspoon vanilla extract 10. 1 cup Greek yogurt cream 11. ½ cup pomegranate arils 12. 2 tablespoons chopped pistachios 13. 1 tablespoon edible gold leaf

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour an 8 inch cake pan.
2. In a large bowl, whisk together flour, sugar, salt, and baking powder. Set aside.
3. In another bowl, combine milk, melted butter, honey, eggs, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 28 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan.
7. To serve, place a slice of honey cake on a plate and spread a generous dollop of Greek yogurt cream over it. Top with pomegranate arils and pistachios.
8. For added luxury, garnish with edible gold leaf, creating an ethereal finish that shimmers like the Mediterranean sun.

Chef’s Insight

The delicate touch of jasmine infused into the honey brings out the essence of Greece in every bite.

Notes

For an indulgent twist, drizzle the cake with warm honey caramel sauce before assembling.