Honey cakes were the Beorning’s specialty in the Lord of the Rings. This tender and sweet cake is easy enough to replicate and perfect to top with butter and honey!
138 grams (1 cup) cornmeal
120 grams (1 cup) all purpose flour
110 grams (1/2 cup) sugar
1 tablespoon baking powder
1 teaspoon salt
240 ml (1 cup) milk
60 ml (1/4 cup) honey
4 cardamom pods
1 cinnamon stick
57 grams (1/4 cup) butter
- In a saucepan over medium heat, bring the butter, milk, honey, cardamom pods, and cinnamon stick to a simmer. Stir occasionally to ensure that butter is melted. Remove from heat and let the cardamom pods and cinnamon stick steep for 10 minutes or more.
- In a mixing bowl, whisk cornmeal, flour, baking powder, sugar, and salt.
- Remove the cardamom pods and cinnamon stick from the milk mixture. Add the milk mixture to the dry ingredients and mix until just combined.
- Pour the batter onto the prepared 9-inch cake pan.
- Bake at a preheated 350F/180C oven for 30-40 minutes, or until the toothpick comes up clean when inserted in the middle of the cake.
- Let cool for 10 minutes before inverting on to a serving plate.
- If you don’t have cardamom pods, you can substitute 1/2 teaspoon ground cardamom. However, add it in with the dry ingredients rather than steeping it in the milk.
- I love cardamom but if you haven’t tried or don’t like it, you can try to lessen the amount used. Or you can more for a stronger taste!
- If cornmeal is unavailable, use all purpose flour instead.