Ingredients
Units
- 1 cup miel de palma or palm syrup
- 4 oz. of butter
- 2 eggs at room temperature
- 1/2 cup warm milk (20 seconds in the microwave at high temperature)
- 1/2 teaspoon apple cider vinegar
- 1 pinch salt and 1/4 teaspoon
- 2 1/2 cups sifted flour
- 1 tablespoon of baking powder
Instructions
- Preheat the oven to 180C or 350F.
- Melt the butter in the microwave on high for 30-40 seconds. Add the palm syrup or honey and stir well to mix.
- In the mixer, beat eggs on medium speed until foamy, about 2 minutes. Add the honey to the melted butter, milk, salt, and vinegar and beat slowly to incorporate everything.
- Add the flour with the baking powder, beat on medium speed for 1 minute, and beat until it is homogenous until is a liquid batter.
- Pour into a greased or parchment-covered pan. You can use a cake 8″ in diameter or a pound cake pan.
- Bake for 40-45 minutes, until golden. A stick inserted in the middle should come out clean. Cool for 5-10 minutes. Remove the mold and let it cool completely.
- You can keep it in a bag for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Cake
- Method: Baked
- Cuisine: Chilean