HONEY RECIPES

Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash them up in a plastic bag using a rolling pin—transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil, and bake for 35 mins until crisp and tender.

Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash them up in a plastic bag using a rolling pin—transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil, and bake for 35 mins until crisp and tender.

Ingredients: 

Almond Cake

1 cup plus 2 tablespoons buttermilk, 2 1/4 cups granulated sugar, 6 large eggs, 1 tablespoon vanilla extract, 1 1/2 teaspoons almond extract, 2 1/4 cups all-purpose flour, 1 cup almond meal flour, 1 1/2 tablespoon baking powder, 1 teaspoon kosher salt, 1 cup plus 2 tablespoons canola oil

Vanilla Honey Glaze

1 tablespoon honey, 1 teaspoon vanilla extract, 1 teaspoon lemon zest-fresh, 1/2 cup confectioners' sugar, 4 tablespoons half-and-half cream

Mascarpone Crème Fraiche

24 oz (three 8 oz packages) mascarpone- room temperature, 1 1/4 cups creme fraiche, 1 cup confectioners' sugar, 1 1/2 teaspoon vanilla extract

As Needed for Garnish

whole strawberries, toasted sliced almonds, fresh mint sprigs

1. To prepare cakes: preheat oven to 350 degrees. Coat three 8-inch cake pans with nonstick cooking spray. Place a round of parchment paper on the bottom of each pan; spray with cooking spray.
2. Using a handheld or stand mixer fitted with a paddle attachment, combine buttermilk, sugar, eggs, vanilla extract, and almond extract in a bowl and mix until fully blended. With a rubber spatula, scrape down the sides of the bowl.
3. In a large bowl, combine flour, almond flour, baking powder, and salt. Add to buttermilk mixture and beat on low until fully blended. Scrape down the sides of the bowl.
4. Slowly add oil to buttermilk/flour mixture and beat on medium-low until fully blended.
5. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans for 10 minutes; invert on a wire rack to release cakes.
6. To prepare glaze: combine honey, vanilla extract, lemon zest, confectioner’s sugar, and a half and a half in a bowl and whisk until smooth. Brush tops and sides of warm cakes evenly with glaze. Cool cakes completely. (If making cakes ahead, wrap tightly and freeze.)
7. To prepare mascarpone crème fraiche: combine mascarpone, crème fraiche, confectioner’s sugar, and vanilla extract in a large bowl and whisk until smooth.
8. To assemble the cake: place the first cake on the cake pedestal or serving plate. Spread about ¼ of mascarpone crème fraiche over top of the cake. Top with the second cake layer. Spread about ¼ of mascarpone crème fraiche over top of the cake. Top with a third cake layer. Spread about ¼ of mascarpone crème fraiche over top of the cake. Spread the remaining ¼ of mascarpone crème fraiche on the sides of the cake to make a light crumb coating. Using a bench scraper or cake spatula, lightly scrape the top and sides of the cake to remove excess mascarpone crème fraiche forming a smooth surface.
9. Top cake with strawberries, toasted almonds, and fresh mint sprigs.
10. Chill thoroughly before serving.