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Pan de miel (honey cake): recipe illustration
Snacks & baking

Pan de miel (honey cake)

A cake perfumed with honey and gentle spices, with a dense, moist crumb. It keeps for several days and is enjoyed at teatime or breakfast with a cup of maté.

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Ingredients

Ingredients

Épices

Spices & seasoning

Optional extras

On the side

Nutrition facts

319 kcal per serving

Protein
5.8 g
Carbohydrates
45.7 g
of which sugars
28.3 g
Fat
12.1 g
Fiber
1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a 25 cm loaf pan, then line it with baking paper.
  2. In a bowl, mix the flour, baking powder, baking soda, salt and spices.
  3. In a large bowl, work the soft butter with the brown sugar until creamy.
  4. Add the eggs one at a time, then the honey and orange zest, beating well between each addition.
  5. Fold in the dry ingredients and the milk alternately, starting and ending with the dry ingredients, without overmixing.
  6. Add the chopped walnuts if you are using them, then pour the batter into the pan and smooth the top.
  7. Bake for about 40 minutes, until a knife inserted comes out dry.
  8. Let it cool for 10 minutes in the pan, then unmold onto a rack and let it cool completely before slicing.

Variations and tips

Dried fruit version. Add 80 g of raisins soaked in a little rum or hot tea for a richer crumb.

With what you can find here. If the honey is very thick, warm it gently in a water bath so it blends more easily into the batter.

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Original Ecomely recipe.