Recipe Instructions:
INGREDIENTS
3 large eggs straight from fridge
1/3 cup (79 ml) honey
1 cup (128 g) all purpose flour
INSTRUCTIONS
Preheat oven to 325°F (163°C). Grease the interior of a 7 inch round nonstick springform cake pan. Line the bottom with parchment paper. I didn't line the sides and the cake shouldn't stick if you thoroughly grease the sides.
Add eggs and honey to mixing bowl. Beat on highest speed for about 10 minutes or until the mixture becomes more than triple in volume. I used a stand mixer. You may need a little longer with a hand mixer. When you lift the beaters, the batter that drips off should be thick enough that it will stay on top and not sink back into the batter. See post for photo for reference.
Sift in half of the flour. You can use a flour sifter or a fine mesh strainer. Make sure the flour is sifted in. This allows you to easily incorporate the flour into the egg mixture without deflating it. Gently fold the sifted flour into the egg mixture with a spatula. You want to be very gentle in the folding and only fold until you no longer see any flour. Try your best not to deflate the egg mixture. Check the bottom of the bowl a few times to make sure unmixed flour has not sunk down. Then sift in remaining flour and gently fold in.
Pour batter into prepared cake pan. Bake for about 25 minutes or until surface is a medium brown and tooth pick inserted comes out clean. Let cake cool completely before serving. Drizzle more honey over surface of cake before cutting and serving. (I usually drizzle just enough so that the surface is covered in a thin layer of honey). I don't recommend leaving out the additional honey. It adds sweetness and moisture to the cake (the cake doesn't contain too much honey because otherwise the batter would be too heavy and the cake wouldn't rise properly).
