Tasty Tip: Layered Honey Cake
The only thing that would make our Honey Cake ice cream tastier? Add more honey cake! Try this recipe for an ice cream layered honey cake, using our gluten-free recipe.
What you need:
- 3 tbsp butter
- 2 large eggs
- 2 large egg yolks
- ¼ cup white sugar
- ¼ cup brown sugar
- Our Honey Cake ice cream
- ¼ tsp salt
- ¾ cup GF flour blend (you can also use sifted cake flour)
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cardamom
- ¼ tsp nutmeg
What to do:
- Preheat the oven to 350 degrees
- Melt the butter and set aside
- Combine eggs, egg yolks, and sugars into a mixer bowl with a whisk attachment. Whip for 10 minutes until very thick, light yellow, and triple in volume
- Combine all dry ingredients together by whisking
- Fold dry ingredients into the egg mixture then fold in the melted butter
- Spread onto a prepared (buttered or lined with parchment paper) 8 or 9-inch baking pan.
- Bake at 350 degrees for 15 to 20 minutes
- Let cool then cut two pieces of cake and place the Honey Cake ice cream between (you can set the ice cream in the fridge to soften first if you'd like) and add a scoop on top
- Enjoy!
