by 
| nutritional information (per serving) | |
|---|---|
| 558 | calories |
| 36g | Fat |
| 54g | carbohydrates |
| 6g | protein |
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| nutritional information | |
|---|---|
| Servings: 8 to 10 | |
| amount per serving | |
| calories | 558 |
| % Daily Value* | |
| 36g | 47% |
| Saturated Fat 22g | 112% |
| 155 mg | 52% |
| 293 mg | 13% |
| 54g | 20% |
| dietary fiber 1g | 2% |
| Total sugar 38g | |
| 6g | |
| Vitamin C 1 mg | 5% |
| Calcium 60 mg | 5% |
| Iron 1 mg | 8th % |
| Potassium 124 mg | 3% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
When the famous Brooklyn pie shop Four and Twenty Blackbirds opened their doors in 2010 and their salted honey cake caught our attention, all of New York went insane. This legendary cake has a silky honey filling encased in a buttery crust and is finished with a lightly caramelized top and flakes of Maldon salt.
A modern twist on the chess cake
Although this cake is one of the signature original Four and Twenty Blackbirds creations, it has ties to more traditional Southern custard-based cakes like buttermilk and chess cakes. Both cakes contain dairy, eggs, butter, sugar and a thickener, with the main differences being the type of dairy and thickener used. Well tarts commonly use milk, cream, and cornmeal, while buttermilk tarts (surprise!) use buttermilk and flour or cornstarch.
Bee picky when choosing honey
For my version of the honey cake, I browned the butter for a rich, nutty flavor. Since honey is the focus here, the type of honey used is important. I always try to use local honey as it supports local farmers and is less processed. Any high quality raw honey will work as well.
Different honeys have different flavors. So keep that in mind when choosing the type of honey for this cake. You can use a mild honey with wildflower honey or choose something with a strong flavor profile like buckwheat honey for a more intense honey hit.
“Every element of this recipe is wonderful – from the homemade crust to the buttery custard filling to the decadent honeycream. Don't overcook your filling as it will firm up even more once it's out of the oven. So check them from the 40 minute mark.” –Julia Hartbeck
For the crust:
1 3/4 cups (210 grams) all purpose flour, more as needed
4 ounces (1/2 cup) cold unsalted butter, rolled
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
5 tablespoon ice water
For the filling
5 1/2 ounces (11 tablespoons) unsalted butter
3 large eggs
1/2 Cup (100 gram) granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
3/4 Cup raw honey, preferably local
1/2 Cup low-fat buttermilk
1 teaspoon Lemon peel
1 1/2 tablespoon lemon juice
For the honey whipped cream
1 1/2 cups cold whipped cream
2 tablespoon raw honey, preferably local
1 tablespoon lightly packed dark brown sugar
1/4 teaspoon fine salt
For the crust
Gather the ingredients.
The spruce eats / Julia Hartbeck
Combine the flour, cold butter, salt and sugar in a stand mixer fitted with the mixer attachment.
The spruce eats / Julia Hartbeck
Start the blender on low speed for about 10 seconds, then switch to medium speed. Keep stirring and shred the butter until the pieces are about the size of small peas (about 3 minutes).
The spruce eats / Julia Hartbeck
With the mixer running, add the ice water until the dough sticks together. Don't mix too much. It should look like a shaggy mass but hold its shape when squeezed.
The spruce eats / Julia Hartbeck
Remove the dough from the bowl, flatten into a disc, wrap in plastic wrap and place in the fridge to rest for 45 minutes.
The spruce eats / Julia Hartbeck
Once the dough has cooled and rested, remove it from the fridge and place the disc on a floured work surface. Dust the top with more flour and roll out the dough into a 35 cm long dough, about 3 mm thick.
The spruce eats / Julia Hartbeck
Roll it gently onto the rolling pin and place over your cake pan. Lightly place the dough on the bottom of the pan and pinch the sides. There will be some overhang. Do not stretch the dough or it will shrink in the oven.
The spruce eats / Julia Hartbeck
Fold the excess under and curl the edges to your liking. Place the cake pan in the freezer for at least an hour. It's important that the crust is frozen when it's placed in the oven so that it holds its shape and doesn't get soggy.
The spruce eats / Julia Hartbeck
For the filling
Gather the ingredients.
Place a rack in the center of the oven and heat to 375 F.
The spruce eats / Julia Hartbeck
Cut the butter into small pieces and melt in a small saucepan over medium heat.
The spruce eats / Julia Hartbeck
Once the butter is completely melted, turn the heat down to medium-low and continue to cook until the butter turns a toasted amber color, about 8 minutes.
The spruce eats / Julia Hartbeck
Remove the brown butter from the heat, pour into a heatproof container and set aside.
The spruce eats / Julia Hartbeck
Whisk together the eggs, sugar, cornstarch, salt, and vanilla in a medium bowl. Put aside.
The Spruce/Julia Hartbeck
Combine honey and buttermilk in a small saucepan over medium-high heat and bring to a boil.
The Spruce/Julia Hartbeck
Slowly add the hot honey mixture to the egg mixture, whisking until completely homogeneous.
The Spruce/Julia Hartbeck
Add browned butter and lemon zest and juice. Whisk to combine.
The Spruce/Julia Hartbeck
Take the pie crust out of the freezer and pour the custard into the bowl.
The Spruce/Julia Hartbeck
Place pie on rimmed baking sheet and bake until top is a deep amber color and crust is golden brown (start checking for doneness early), 40 to 50 minutes. The center should still jiggle like a soft set jelly, it will set further as it cools.
The Spruce/Julia Hartbeck
Let the cake cool on a wire rack for at least 3 hours before placing in the fridge.
The Spruce/Julia Hartbeck
For the honey whipped cream
Gather the ingredients.
The Spruce/Julia Hartbeck
Combine heavy cream, honey, brown sugar and salt in a food processor fitted with the whisk attachment.
The Spruce/Julia Hartbeck
Blend on medium-high speed until smooth and stiff peaks form. Don't whip it too much, we're not trying to make butter here!
The Spruce/Julia Hartbeck
Place the whipping cream in a bowl, cover with plastic wrap and set in the fridge to chill until ready to use.
The Spruce/Julia Hartbeck
The cake can be served at room temperature or cold with or without a dollop of honey whipped cream.
The Spruce/Julia Hartbeck
recipe tip
I prefer raw local honey, but if that's not available, regular store-bought honey will do.
recipe variations
• If honey isn't your thing at all, try maple syrup or golden syrup.
• Too lazy to bake? Leave it to the experts to deliver a cake to your door!
How to store or freeze it
The cake can be stored in an airtight container or wrapped in the refrigerator up to 4 days and in the freezer up to 3 months.
Go on
The pie crust can be prepared ahead of time and stored in plastic wrapped in the fridge for up to 3 days or in the freezer for up to 3 months. If you freeze the dough, be sure to thaw it in the fridge the night before baking the cake.
