The texture of the cake is better with the honey of the zone giving humidity and flavor. It can be served alone, with cream or a good dose of ice cream.
for 4 portions
| 250 g. | FLOUR 0000 |
| 12 g. | BAKING POWDER |
| 220 g. | BUTTER |
| 120 g. | SUGAR |
| 80 g. | HONEY |
| 10 g. | POWDERED CINNAMON |
| 4 units | EGGS |
| 1 unit | LEMON ZEST |
| 100 cc. | MILK |
| 500 g. | AMERICAN ICE CREAM |
Honey sauce
| 150 g. | HONEY |
| 2 units | LEMON (JUICE AND ZEST) |
| 10 g. | CINNAMON |
Join eggs, milk and the sieved dry ingredients. Add the zest to the previous preparation. Place on a buttered mold. Bake at 160°C. Serve tepid, with American ice cream and honey sauce.
Sauce
For the sauce, reduce honey, the lemons juice and its zest and scent with cinnamon. Eat it cold.
You can add to this cake dry fruits, apples, pears, raisins or any other garnish you like.
There is not only one kind of honey. If bees go to one same flower, that honey will be varietal and if they go to many, it is multi-flower. In Argentina there are many varieties, like pure honey (mistol) of a clear color, produced in this region and which has an special herbaceous flavor
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book