Coffee & Honey Cake

This is a nice treat for those freezing, windy, dull, really-need-something-sweet-with-your-third-cup-of-tea kind of days. It’s super easy and really quick to make so you won’t make you feel lazy about getting into your kitchen and get hands at work, specially because it is so darn delicious! It is just subtly spiced and the coffee and lemon zest really lift this honey cake. With the weekend fast approaching it will be a great indulgence on your relaxed breakfast routine.

Ingredients: 

• 6 eggs 
• 4 tablespoons honey
• 500gr flour
•  350gr sugar
• 1 cup strong coffee 
• 1/2 cup sunflower oil
•  1 tablespoon cinnamon 
•  zest of 1 lemon
•  1 teaspoon baking powder

 Grease a pan with butter and sprinkle with flour. Whip the egg whites aside. Mix the egg yolks with the sugar and beat until creamy. Add the lemon zest, oil, honey and coffee and stir again. Separately, mix the flour, baking powder and cinnamon. Add to the above mixture without knocking. Finally mix the whipped egg whites .Pour the mixture into the greased pan and bake at 180 ° C. Use the toothpick technique to see if it is ready.


 Ingredientes:

• 6 ovos 
• 4 colheres sopa de mel 
• 500gr farinha 
• 350gr açúcar 
• 1 copo de café intenso
• 1 copo de óleo 
• 1 colher sopa de canela
•  raspa de 1 limão
• 1 colher de chá de fermento em pó

Untar uma forma com manteiga e polvilhar com farinha. Bater as claras em castelo reservar. Misturar as gemas com o açúcar e bater até ficar cremoso. Juntar a raspa de limão, o óleo, mel e o café e mexer novamente. À parte, misturar a farinha, o fermento e a canela. Juntar à mistura anterior sem bater. Por fim envolver as claras em castelo.Verter a mistura na forma untada e levar ao forno a 180ºC até cozer. Use a técnica do palito para ver se está pronto.