Symphony of Honeyed Hearts

Allergens

Milk, Eggs, Wheat

Ingredients

• 1 cup (200 g) granulated sugar
• 1/2 cup (125 ml) vegetable oil
• 1/2 cup (170 g) Greek honey
• 2 large eggs, room temperature
• 1 tsp (5 ml) vanilla extract
• 2 cups (240 g) all
• purpose flour
• 2 tsp (10 g) baking powder
• 1/2 tsp (3 g) salt
• 1 cup (240 ml) milk
• Icing sugar for dusting

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan.
2. In a large bowl, cream together the sugar, vegetable oil, Greek honey, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour the batter into the prepared loaf pan and bake for 45 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving.

Chef’s Insight

The use of Greek honey gives this cake an earthy, rich flavor that pairs perfectly with the warmth of the spices in the cake.

Notes

The Greek honey lends an unparalleled depth of flavor to this honeyed delight.