Catalan honey cake or coc de mel
Sweet sauces
This is a very simple but delicious recipe my mother got from my father's mother. His family are originally from a small fishing town by the coast of Tarragona, Catalonia, Spain, and this was my father's favorite. <br />I recently found my mum's old "just married" recipe notebook and upon trying this recipe, it was instantly familiar. <br /> <br />The cake base is light and airy and not too sweet, it uses a series of flour and olive oil layers on top of the batter, and raw honey is poured on top while still warm. <br />After doing some research, I couldn't find this recipe anywhere and other catalan recipes by the same name were completely different, baking with the honey rather than adding it later. I like that you get to eat the honey raw, so it keeps all of it properties. I will be trying this recipe with wholemeal flour and raw cane sugar, but we have been having this cake as a treat in the afternoon but also for breakfast.
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