Ingredients
The following ingredients have 7 Servings
- ¼ cup sugar
- 2 tablespoons canola oil
- 1 egg
- ¼ cup honey
- ¾ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter (softened)
- ¼ cup heavy cream
- 1 ¼ cups confectioners’ sugar (sifted)
- ½ teaspoon cinnamon
Instruction
- Beat sugar and oil in a medium bowl until blended. Beat in egg, honey, and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture and mix well. Cover and refrigerate dough for at least 2 hours.
- Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
- Scoop out dough by tablespoonfuls, roll into balls, and place on prepared baking sheet. Using fingers, gently press down on each ball to flatten slightly. Bake for 8-10 minutes, or until bottoms are lightly browned. Cool for 1 minute before removing to a wire rack to cool completely.
- Once the honey cakes have cooled completely, it’s time to make the filling. Place the butter in a bowl and beat with an electric mixer for 2-3 minutes until pale and creamy. Beat in the cream, then gradually add the sugar and the cinnamon. Continue beating for 2-3 minutes until the buttercream is light and fluffy.
- To assemble, pipe or spread the buttercream on the flat side of half of the honey cakes. Top with the rest of the cakes. Allow to set before serving.
