Korean · Dessert
Honey Pancake Cake
A dense, deeply caramelised little honey cake modelled on the Korean street-stall ggultarae-adjacent honppang/kkul-cake style - a single-layer bake sweetened almost entirely with honey and brown sugar, finished with a honey drizzle and chopped pecans for crunch.
$1
12 minsPrep
24 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
305Calories
6.2gProtein
12gFat
46.6gCarbs
25.4gSugar
2.9gFiber
545mgSodium
73mgChol
4.9gSat Fat
161mgPotassium
44mgCalcium
1.8mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Yujacha (Citron Tea)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and butter a 10cm round cake tin, lining the base with a disc of parchment.
2
Sift the whole-wheat flour, all-purpose flour, baking soda, cinnamon and salt together into a bowl.
3
In a separate bowl whisk the egg with the brown sugar until pale, then whisk in the honey, melted butter and whole milk until smooth.
4
Fold the wet mixture into the dry ingredients in two additions, mixing just until no streaks of flour remain - do not overmix.
5
Pour the batter into the prepared tin, tap gently on the counter to release air bubbles, and bake for 22-25 minutes until a skewer comes out clean and the top springs back.
6
Cool the cake in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
7
Once cool, drizzle the extra honey evenly over the top of the cake and scatter the finely chopped pecans over the honey while it is still tacky.
8
Slice into 2 pieces and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Whole Wheat Flour, sifted
- 20g20g All Purpose Flour, sifted
- 30g30g Honey
- 30g30g Egg, beaten
- 15g15g Brown Sugar
- 15g15g Butter, melted
- 20g20g Whole Milk
- 2g2g Baking Soda
- 1g1g Cinnamon Ground
- 1g1g Salt
- 10g10g Pecan, finely chopped, 1
- 12g12g Honey, 1
