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This delicate, buttery milk and honey cake proves desserts don’t have to be elaborate to impress. Pleasantly crumbly, not too sweet or too tangy (though the type of honey you use will influence the flavor), it’s best when slightly under-baked. Instead of thick, overly sweet frosting, it’s topped with honey whipped cream—or even just a sifting of powdered sugar.
Odette Williams’ cookbook “Simple Cake: All You Need To Keep Your Friends and Family in a Cake” is full of similarly easy and delicious treats. You’ll need two round cake pans for this recipe, but you don’t have to stack the layers if you just want one small cake; try freezing the other one for later.
See more honey recipe ideas to use what’s left in the jar, and more easy desserts for when you need something simple and sweet.
To make the honey whipped cream:
Reprinted with permission from “Simple Cake” by Odette Williams, copyright © 2019. Photographs by Nicole Franzen. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photograph courtesy of Nicole Franzen.
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