Polish Honey Cake
1 TB Unsalted Butter; Melted and cooled slightly
2 Cups Panko Bread crumbs (Or bread crumbs of your choice)
3/4 cup Orange blossom or Fig Honey (Plus a little more for garnish)
1/4 cup Light Brown Sugar
4 Large Eggs or 3 Extra Large; Separated
1/4 tsp cream of tartar
a pinch of salt
1 cup Blanched hazelnuts; Toasted and Chopped (Plus extra for garnish)
Preheat oven to 350 degrees.
Brush a 7 1/2 Cup Brioche pan (Bottom and sides) with the butter.
Sprinkle with 1/4 cup of the Panko.
In a large bowl, over simmering water, add Honey and whisk until it fully liquefies.
Add Brown Sugar and egg yolks; Whisk until light and frothy.
Remove honey mixture from heat and fold in the remaining Panko and the Hazelnuts.
While this mixture is cooling; beat egg whites to stiff peaks with about 1/4 tsp Cream of Tartar and a pinch of salt.
When the honey/panko mixture is only slightly warm, fold in the egg whites one half at a time.
Spoon mixture into Brioche pan and bake for 40-45 minutes.
Remove from oven and cool for about 7 minutes before turning out onto a wire rack.
Slice and sprinkle with honey and extra chopped hazelnuts.
Pairs Well With
Before I had a brioche pan, I successfully used an 8 cup stainless steel mixing bowl, however, due to the fact that these are not as deep as a brioche, the baking time is reduced to 35 – 40 minutes.