Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup honey
- 1/2 cup sliced almonds
- 2 pints of your favorite ice cream
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Small saucepan
- Spatula
- Ice cream scoop
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the flour mixture in three parts, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely.
9. In a small saucepan, heat the honey until it is just bubbling.
10. Remove from heat and stir in the sliced almonds.
11. Spread the almond honey mixture over the top of the cooled cake.
12. Allow the topping to cool and set.
13. Once the topping is set, scoop the ice cream onto the cake and spread evenly.
14. Place the cake in the freezer for at least 4 hours, or until the ice cream is completely frozen.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free flour or almond flour.
- For the butter, you can use vegan butter or coconut oil.
- For the granulated sugar, you can use coconut sugar or maple syrup.
- For the honey, you can use agave nectar or maple syrup.
Variations:
- You can use any type of ice cream you like for this recipe.
- You can also add other toppings such as chopped nuts, chocolate chips, or sprinkles.
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter.
- Allow the cake to cool completely before adding the almond honey topping.
- Allow the topping to cool and set before adding the ice cream.
- Freeze the cake for at least 4 hours before serving.
Storage Instructions:
- Store the cake in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
- The cake does not need to be reheated before serving.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of sliced almonds.
Garnishes:
- Whipped cream
- Sliced almonds
Pairings:
- Fresh fruit
- Hot fudge sauce
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla custard
Troubleshooting Advice:
- Make sure to grease and flour the cake pan before adding the batter.
- Allow the cake to cool completely before adding the almond honey topping.
- Allow the topping to cool and set before adding the ice cream.
Food Safety Advice:
- Store the cake in an airtight container in the freezer for up to 2 weeks.
Food History:
- Bienenstich is a traditional German cake that is made with a honey almond topping.
Flavor Profiles:
- Sweet
- Nutty
Serving Suggestions:
- Serve the cake with a dollop of whipped cream and a sprinkle of sliced almonds.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Sweet, Creamy, Nutty, Buttery, Caramelized