Ingredients Jump to Instructions ↓

  1. 100g unsalted butter

  2. 100g all purpose flour

  3. 1/2 teaspoon baking powder

  4. 2 egg s

  5. 60g sugar

  6. 30g honey - I used orange blossom honey

  7. 2 tablespoons lime juice pinch of grated lime zest - this is optional; I'm a citrus sucker so I used the grated zest of

  8. 1 large lime

Instructions Jump to Ingredients ↑

  1. Brush molds with melted butter and sprinkle with flour to coat; tap the pans to remove excess flour. Sift together flour and baking powder into a bowl. In another bowl, whisk eggs and sugar until well combined. Add the juice, zest and the flour mixture. Mix only until flour is incorporated. Melt butter and honey in the microwave oven or in a small bowl over lightly simmering water – I did this step before starting the recipe itself and set the liquid aside to cool a bit. Add melted butter + honey to batter and mix well. Cover the bowl with plastic or cling film and place in the refrigerator for at least 1 hour – I left it overnight. Preheat the oven to 180°C/355°F. Pour batter onto prepared pans – it’s not necessary to level it up, since the batter will spread in the oven. Bake for 20 minutes or until a skewer inserted into the cakes comes out clean.


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