Reverse Engineering a Spanish Honey Lemon Drizzle Cake
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- čas přidán 12. 09. 2024
- A few years back, in a little cafe/restaurant in Spain, I bought a cup of coffee and an amazing piece of crusty-topped cake flavoured with honey and lemon. I'm going to try to recreate that cake today.
For all I know, the cake I ate and enjoyed might be the unique recipe of the single place I happened to stumble into, but if anyone knows a more authentic recipe for this, please let me know. It was in Andalusia - either Seville or Granada, but I cannot recall which (I remember a lot about both of those places, but this particular memory is overwhelmed by the cake alone)
Ingredients:
For the cake:
250g Self raising flour
100g Caster sugar
Pinch of salt
125g butter or vegetable baking fat
3 large eggs
150g honey
Grated or scraped zest of one lemon
(approx) 100ml Mild olive oil
Additional flour for dusting
For the drizzle:
100g honey
Lemon juice (I used about 50ml, but this cake could easily stand more)
*Raw Flour* I mentioned eating raw eggs, of course the Internet is now worried about raw flour. As far as I can tell, people getting E. coli from raw flour are doing so by things like eating an entire pack of raw, premade, store-bought cookie dough, where the flour has been in a moistened state for an extended period, giving the bacteria time to reproduce to dangerous population levels.
If you are in any way immunocompromised, take sensible precautions of your own. For myself, I am going to continue licking the mixing spoon.
I'll share that spoon with you. My Dad and Uncle used to eat raw eggs with a good shake of smoked paprika in them - for supper.
Lick that spoon: my sister just had a transplant and that's one pleasure she will never have again!
When I was a kid, the treat for licking the spoon when mum made cakes was fought over by my sister and I. The honour was dispensed based on how well behaved we had been in the days and hours prior to the decision - at least nominally. Neither of us became ill from e-coli in case you're wondering..... perhaps we were immunised by low dose exposure?
Wow…17 letter word! I didn’t know they existed 🤣
@@GIBBO4182 learn german we have way longer words like "Donaudampfschifffahrtskapitänswitwenrentenauszahlungstermin"
Hey, the cake you had in Spain probably was “Pan de Calatrava”. Once you said it was thin and not as tall as the one you made finally rang a bell on my mind, this is something typical from south eastern Spain, and even though south eastern Spain is known for having Catalonian roots, I think a rather dry Pan de Calatrava may be closer to what you were describing. Source: I’m native from there :)
I mentioned here “rather dry” because something that’s very distinctive of Pan de Calatrava is that’s very chewy inside. The traditional way of making it is with previous days’ bread, instead of throwing it away we repurpose it for this cake with lots of added milk to make the bread soggy, and just like you mentioned, it has lots of lemon rasp and honey
I looked this up and wow that looks amazing!!
Hola amigo de donde eres?
Just brilliant Mr Shrimp, I used to watch this channel for the scammer videos and then I was pleasantly surprised when I realised it’s not just about those, your content is great whatever you do and it reminds me of how CZcams content creators used to be before the algorithm struck, a creator used to do a variety of topics but nowadays they just milk one working niche completely dry and then burn out! That will never happen to you because you’re awesome 👏
Yay,been watching atomic shrimp right from the "mouse a phone" or something like that.well over 10 years and never disappointed.
_it reminds me of how CZcams content creators used to be_
I was thinking exactly the same few days ago. It's really that good :)
I agree
me too! im binging all of their content rn. all the nature-related content (as well as everything else) is so pleasant for some reason
I love how you mentioned your mistake and even showed it, saying that "Yeah, don't shove your bare fingers in a cake straight out of an oven", looks like mistakes happen to the best of us. Great cake!
Yeah, normally, you can safely (briefly) just press on the top of a cake to test if it is springy, but most cakes don't have a very hot and sticky topping
@@AtomicShrimp Ahh, the topping. Was honestly wondering how you'd burnt yourself but hadn't considered the topping.
Mix the lemon zest with the sugars and rub them together to release the oils. Then mix that sugar into the cake. It lets the lemon flavor permeate the batter better. And it's fun to do!
I’m just thinking I wish my husband made cakes and brought them out in to the garden on a tray with a cup of tea for me. I have serious cake envy going on here. 🤣. Thanks for the video. Keep up the good work.
Maybe send your Mr. this video...😉
Or don't be subtle and just ask. Although if he really can't bake that probably won't help
@@TheErador Even if he bought a cake, taking a tray out to the wife with a slice and a cup of tea would be much appreciated😇!
@@alanguile8945 true dat
Guess you should get divorced then Kathryn. You sound horribly unhappy. Please take stock of your life
I love how Mike is so calm and easygoing that his reaction to a first-degree burn is "Ow, that's really hot. Ow."
I liked his special baking socks.
Niiice. My spanish friend and bar owner says the honey would have been lemon honey. i.e. from bees located in lemon groves. We don't have lemon groves where i am (costa blanca north) we have orange groves, but further south its mostly lemon groves. Anyway, next time i'm down there i'm going to get some and try your recipe.
Thanks for making and sharing the video!
I have had honeys from both orange and lemon gardens and they don't taste much of citrus. Maybe just a little bit. I think there was something else in the recipe that you had in Spain (an ingredient or some additional steps).
Wow that is so delicious sounding
Honey from lemon trees sounds absolutely divine… I must try that someday!
Honey from citrus fields is the best. It definitely has a unique flavor. My favorite for sure!
I've only had honey from orange, grapefruit & lemon groves. Not lemon groves on their own. But just being around the plants when they're flowering is fantastic- such a divine floral scent!
Another way to remove wax on lemons is to quickly buff it with a paper towel. The friction points get hot enough to melt it just long enough to absorb into the paper towel fibers before solidification.
Reverse engineering is not a word I ever thought would be used in the creation of cake. Love your content, Mr Shrimp!
To be fair, the one person who would reverse engineer a cake is probably Atomic Shrimp.
@@Ymparipyorailija absolutely
Cooking is just engineering. Applied chemistry?
I reverse engineer game assets.
It's just observing closelly the result and experiment to recreate it from the ground up, you can do that with almost everything.
Because it's not the right term for this.
Your videos got me through a massive panic attack last night. Thank you
❤
i know the feel, glad you’re ok!
If you're looking for something similar the little Maderia/Portuguese shop on Cosham High St (Cafe Prazeres) might have some cakes that take your fancy. Also some interesting things in cans...
Always find your content to be comforting. I could imagine you on telly on BBC 1 with your own show back in the 80s
Jenny was rather enthusiastic about the cake! But maybe I just think so because I'm used to hearing her opinion on £1-a-day meals 😅 The cake looked lovely; bravo, Mr. Shrimp!
Regarding the lemon flavour:
I think that, in addition to the lemon zest on top, adding grated lemon zest to the batter and mixing it in would really improve the zesty lemon flavour.
Good way to let the oils mingle deep into the core of the cake.
And some lemon juice to the batter.
Got to eat a lemon almond version of this cake the other day, absolutely lovely and fluffy. We coated it with clotted cream too.
As it came out of the oven I thought almonds would go well in there! Great minds think alike.xx❤️
I think the cake you are trying to create is actually a Spanish Lemon and Olive Oil cake. It is usually made with Greek yoghurt (yes, Greek🤷♂️) but in some regions this has been replaced by honey, nonetheless a very tasty and fluffy treat. Love the channel, from a fellow H-Ender.
There's something about your style of instruction that makes it easy to follow. I tried the nettle soup you did and it came out great.
Blanching the lemons in hot water for 10-15 seconds to remove the wax also seems to do something to the lemon oils and make then a lot more fragrant, definitely recommend even with un-waxed lemons!
I tried to do the same a few years back when I got home from Greece. I had the most amazing olive orange honey cake there but never managed to fully replicate it. This cake on the other hand looks amazing and I'll be trying it too somewhere in the future.
Try adding zest into the cake batter for a more zesty taste, it allows the oils from the zest to better infuse into the cake during cooking. You are absolutely right about the lemons though, the ones you get in the UK are no where near as good as fresh lemons in Spain or Italy. This does look like a damn good cake though, a scoop of vanilla ice cream would be my preference to accompany it together with a nice cup of tea of course.
Also rubbing the zest into the sugar I find really gets the flavour in!
@@bigguy7353 The point is adding it to the batter rather than sprinkling it on the top. Flavours infuse better that way during cooking.
@@Kaonashineko adding sugar and lemon zest in a food processor or blender makes the sugar very lemony
@@zachary8872 sounds delish! if i had one i'd def do that! thanks for the tip :)
It only takes one bad egg for you to forever crack your eggs separately 😄
True fact. Had a bad egg about 25 years ago. Always cracking eggs separately and smelling them first before using them ever since.
Years ago when in boarding school I was given a boiled egg for breakfast ...it was bright green inside . just the sight was enough. !!
I do it anyway because I'm scared of getting shell in my mixture!
@@pixie706 Pseudomonas. We see that in the egg industry off and on. It seeps in through the pores of the egg.
@@pixie706 did it come with a side of green ham? Might have been delicious!
sifting flour aerates it and results in a fluffier cake and less clumpy batter. i have no proof though but ive always done it
Sifting helps mix in the baking powder and or baking soda a person might use, or so I was taught.
It also helps removing any bug in the flour. Not really a factor nowadays, but that's the reason it was done back in the day.
At first I thought you were going to reverse engineer Spanish honey. Collecting nectar from Spanish flowers and dehydrating it seemed like a totally reasonable thing for Shrimp to do 😅
i've got to get off my lazy bum and do more baking. this content makes me happy! i live in the US and i tried olive oil cake for the first time at a spanish restaurant here. Excellent balance of salty and sweet, i'd love to try making that.
I applaud you for having the self-restraint to even HAVE enough honey left to make the cake! Honey is addictive. That cake looks delicious!
I like a bit of honey on e.g. a slice of toast but I find it makes me feel nauseous if I have much more than that. Even a teaspoonful swallowed down to ease a sore throat makes me feel a bit ill for some reason.
OTOH I could eat lemon cake forever, one of my absolute favourites.
I had a bad egg this week too! First time in my life also. Luckily it was the first thing I had put into the bowl, so apart from the smell, no harm done!
Thanks for letting me know this exists. I live in the Northern area of Spain and never heard of it. Gonna try it!
Sifting flour is something of a holdover from different times. A major reason for sifting was to literally remove the weevils and critters, the other was to declump the flour. Neither of those we really have issues with today so is generally not necessary! Also, 100% agree about cracking eggs into a different bowl first. My mom always did that!
Ooh yeah, NICE CAKE! 💯💕🍰Thank you for your time and the recipe, can't wait to bake it!
Always enjoy Sunday morning coffee mixed with whatever you decide to upload.
So many videos in just the last few days, thank you so much Mr. Shrimp!!
I am amazed at how the world has changed. I'm 59 and I grew up licking the batter off the beater blades when my mom baked cake. Never had a problem.
Yum, I am going to try this recipe, it looks deliciously textural, more pudding than cake with the curiously drizzled / latticed topping - and I may add some thyme to be different! The oven gloves are on!
Going to try this one today for an unwell friend, perfect timing with this upload
I remember there used to be a section on one of the Masterchef series where contestants would attempt to recreate a dish from what they'd tasted. Love it!
Absolutely not the thing to focus on here but I loved the design of that whisk you used to mix the honey and lemon
thanks atomic for all the great content
Maybe mixing the lemon zest into the batter? It works for lemony sponge cake to give it some flavor.
And lemon juice too
Me and my girlfriend just made this cake Atomic Shrimp. It was lovely thank you. Ps like all the interesting / varied videos you do.
Don't underestimate the difference that a spread makes to the fluffiness of the cake, as opposed to butter.
As a baker I salute your egg cracking technique. I never crack an egg directly onto the mix for that exact reason.
And bravo, your cake looked delicious
Flour from many mass-produced mills will be sifted before bagging and being sent to the supermarket. However, its not going to harm anything to sift it again. Flour, especially if it is kept for a long time, can clump together, and sifting it will remove those clumps. Sifting the flour changes the texture of the bread or cake you're making with it - not neccesarialy better or worse, just different, but that change is less pronounced with storebought mass-produced flour.
It *is* somewhat important if you ever buy flour direct from a small mill or farm, as they won't have put it through the very fine meshes several times the big producers will.
That’s very interesting. Thank you for sharing your insight!
Maybe try adding lemon and maybe some orange zest into the batter itself to up the zestyness, either way looks like a fantastic cake
You could also probably use olive oil as a replacement for the butter instead of those artificially saturated fats. Same result, but more healthy.
I love this channel. I like that you make videos that you genuinely want to make. I find them very relaxing, enjoyable and interesting! The cake looked very yummy.
11:11 I think that’s the most enthused I’ve ever heard from Jenny! Must’ve been a hit!
Perfect viewing for a Sunday morning. I wonder would it be nice with lemon juice or zest in the sponge mix. I don't think you can have too much lemon.
The channels resident alcoholic recommends a glass of amaretto with this cake.
Mmmm... honey! it's neat to see how honey from different flowers varies, each to each.
This video reminds me of my own trip to Spain, where I ordered a slice of cheesecake at a restaurant in Segovia. It came with honey drizzled on top. At first I thought that was quite strange. Turned out to be the best cheesecake I've ever had in my life. 😊
Ah, that looked amazing! How I wish I could have tasted that with a cup of tea. Love all your stuff, Mike and I was just wondering if you have a way for us “loyal listeners” (sorry, Radio 4 reference!) to support you. Could you join up with Ko-Fi, which I’d be happy to donate to - it’s just the price of a cup of coffee. It would be nice to make a small voluntary contribution to equipment etc. if anyone wants to show appreciation.
Your channel has really helped me get through a most miserable two an a half years, being stuck at home. And it’s so fascinating to watch you do all those things I’m unable to do nowadays. It really is the most unusual and interesting channel on CZcams, with its rich variety of subjects - there’s something for everyone. I’m so very grateful x
I love ur authenticity
The fact that you didn't swear when you burnt your fingers was impressive. You're a better man than I am. Great video!
I didn’t watch when this released cause I am following a keto plan but curiosity finally did me in. I may try this sometime in the future. Love your videos!
You're lucky to have been able to bring that honey home successfully. My mom went out of country a few years ago, and tried to bring back a bunch of hand-made fruit jams that she'd bought from some market on the trip, put it all safely in her checked luggage and hoped she would have no trouble bringing it home. The airline's security saw the jars in the bag and wanted to take a look, but they weren't happy with just seeing the outside.. they opened every single jar, and stuck a gloved finger down into every one of them, I guess to check if there were drugs or bombs in them, essentially ruining all of them. She was furious.. waste of money, and a big disappointment to not be able to bring those home.
I would still eat them! 😂
Honey and lemon plus rum is what my grandmother gave me when I was sick
That looks absolutely amazing.
this is one of the nicest things about travelling, coming home and trying to recreate what you ate!
Yeah, it really brings memory to life
Mmmmm, that looks and sounds very tasty. I've not had catalan honey cake, but I have had catalan cream cake, admittedly a very different beast, but that was absolutely delicious, I used to eat loads of that when I visited Menorca. I feel like that's maybe a particularly good area for cakes. Although it's interesting that this one you had wasn't actually in that region, I suppose there's going to be some spread of similar ideas from place to place, though.
i MUST tell you that a few days after watching this video, i was making my own lemon cake. not this one, it was mary berrys lemon drizzle, ive been making it for years, i love it. anyway as i went to put in the eggs, i remembered this video. so, being overly cautious i also cracked my eggs into a small bowl before adding them to my mix. one of them ended up being bloody and gummy 😭 thank you for saving my own lemon cake, shrimp atomic.
I’m going to make one later and serve with Cornish clotted cream ice cream. Thanks Mike
Perhaps if you were to mix a bit of lemon zest in the cake batter itself would give it the extra boost of flavor it was missing
Uncle shrimp that cake looks amazing. perfect for me as I love lemon drizzle cake and honey in general. Going to make this some point in the week.
I really like the look of that zesting tool. It looks easier to use and clean then the fine grater I typically use, though it looks like it produces strips of zest as opposed to the flecks that the grater makes. I wonder if that causes a problem with some applications, or maybe the strips are fragile enough that they'll simply break apart if mixed. Either way, noted. Since moving out on my own my main method of producing zest has been to shave off parts of rind and then finely chop them with a knife. Its very time consuming, and the results aren't great as you can probably imagine.
I’m not a big fan of cakes, but even
I have to admit that this sounds delicious.
I love the idea of this video :)
Boooo lol
Sieving the flour helps it rise and makes the sponge fluffy and airy
Maybe like wine, it never tastes as good in the garden as it did at that beautiful cafe, in the sun in Paris!
Definitely the context makes a difference (it tasted better in the garden than indoors too)
You left me salivating with nothing in the pantry to make...
You should have added a little salt to offset the sugar and add the juice of a lemon to the batter too and maybe a little vanilla/lemon extract 👌
2:44
@@dismith73 oops my bad I didn’t notice lol
@@IamBATMAN2024 Blink and you miss it lol
@@dismith73 haha 🤦🏻♂️
Looks delicious & thanks 😊
Love the cooking videos!
It looks and sounds wonderful. At the end of the 1960s (I can roughly date it by the house we were in) I had a recipe for a cake that this reminded me of, but it's been lost for a long time, so sorry about that. The only part I remember is that lemon zest was mixed into the batter, and holes were poked all over and juice from a fresh lemon mixed with honey was poured over the top. I don't think there was anything making it crustier on top though. That was REALLY very interesting, and different from anything I've ever seen. I will have to try it!! Now I have another bit of motivation to get my oven repaired.😝 But the reason I mentioned it is that since losing the recipe I've tried pouring the lemon/honey mixture over a number of cakes right out of the oven and if you're in the mood for anything very delicious and very lemony, it's especially nice over a pound cake.
I like the new camera angle and the two camera shoot. That cake looked delicious.
My grandma made a cake similar to this (she put lemon zest and a shot of OJ and lemon juice in the batter) but she also put it in a cast iron skillet.
Absolutely marvelous, now you got me craving for a cake.
As I beekeeper, I love your honey-related episodes (especially the mead one).
You want to taste a weird honey? I work at a university in an urban environment that has hives. We usually feed them sugar syrup, but they forage 'nectar' on their own. From the trash- reduced soda and whatever. A few years ago we extracted & bottled some for coworkers. It was very different taste than real honey. No floral taste at all. It was OK in tea, which masked the flavor. But no-good otherwise.
One story I read about was hives with bright blue honey. They had been getting their 'nectar' from a plant that produced M&Ms, and eating the blue shell coating (before it was applied to the chocolate, I guess).
Yeah, I remember reading an article about urban rooftop beehives, where the bees were foraging syrups from the waste containers from an ice cream factory and producing weird rainbow honeys
That’s fascinating. Never even considered they would forage from the garbage. Then again, sugar is sugar I guess!
Romero Monte sounds like a footballer!
Monte Romero sounds like an Italian sports car.
Romero Monte sounds like a flamenco dancer. He's Really awesome, has deep set, caring eyes and is always in a slow blowing wind
@Shelly Slavek His hair is always slowly blowing in the wind except when he is speeding down the autostrada in his convertible Monte Romero 😄
@@letMeSayThatInIrishvery well done!
That looks so good! One more reason to visit Spain!
I am intrigued by that flour and oil topping! It looked like a coffeecake topping from the thumbnail, which is usually way too sweet for my liking. Might just have to try this!
Lovely to see someone else using the Nutella glasses (for tje egg cracking)😁
A member of my family is lactose intolerant but can eat butter. Apparently it contains only minute amounts of lactose. The lactose stays in the buttermilk.
I love your contents and love not knowing what will come next 😊
There are different degrees of severity it seems. The person I'm thinking of cannot even eat the 'lactofree' stuff and avoids dairy altogether
@@AtomicShrimp Rather then being intolerant of minute quantities of lactose, this person might also be intolerant of casein. Indian ghee would have the least amount on casein in it. Some people with a casein intolerance can handle goat's milk because it has A2 casein, which is a different form from the usual A1 casein. Some cattle breeds give mostly A2 milk, and a few farmers in the US are breeding for A2 because it's more digestible.
Interesting as I too am lactose intolerant and seem to be getting more so! Cake looks delicious!
That looks insanely good!
I recently got some local black locust honey (US) and this seems like an excellent way to use it. Thank you!
sifting flour, according to a bakers video i watched, has the purpose to incorporate as much air as possible.
Well done, and thank you for adding your goofs.
Love this video and the cake looked amazing. I have a request. If someone does send you a recipe and you crack it, please do a follow up video.
Wow! That looks so good.
I'm a cakey kinda guy, yes you probably can tell by looking at my body shape 😉, that looks yummy, I was a bit concerned when you added the 3 layers of oil and flour, not sure why as I have no experience with making cake , had a Costco birthday cake this week and must give a shout out for it for anyone in the UK, it was lovely , huge, and cost only a little over a tenner 🎂
Did you ever manage to find out what kind of cake the original was? Your attempt looks pretty great on its own.
That looks wonderful, Mike. Honey is one of the few foods I've never been able to get a taste for, though. Even as a child, I hated it, and despite trying it as an adult, it still evades me, whereas goat's cheese, anchovies, shellfish, and swede, all of which I detested when younger, are now favourites. Just the smell of it makes me feel queasy.
A pity, really, as that cake looks amazing, and I'd like to try it.
This is brilliant, I'm gonna try this next weekend. I am actually gonna try mixing the lemon zest in the cake mixture rather than just on top. Since you were a little underwhelmed with the lemon flavor, it might be a good idea for you to try the same!
At first i read Honey Melon, instead of lemon LOL
Looks yummy, I hear both of you really enjoy
The most interesting honey I've ever had was Austrian, and... didn't come from flower nectar at all. It was made by bees, from honeydew made by aphids (or similar insects), made from the sap of spruce and pine trees. As you can imagine, something made from the concentrated sap of those trees in particular had an incredibly complex, intriguing flavor that I couldn't even possibly begin to describe.
There are bees near the train station in my neighborhood and they drink the coca-cola from the trash cans, I wonder how their honey tastes like
There's actually a process for mixing bakery goods. As in eggs, then sugar , then whatever fat, then dry stuff sifted together. Lemon zest in with the flour would distribute it. Don't get the oil flour layers. The ratio of sugar will give you a crunchy/chewy top. Good move poking holes for glaze.
There's also a concept called 'all in one' rockbakehouse.co.uk/blog/all-in-one-method-vs-creaming-method/
Sifting encorporates air, it does very little else. The myth that it does nothing comes from the fact that you don't need to sift to remove lumps anymore.
8:56 that is the most relatable thing I've seen in a while. Got a good laugh
Sifting isn’t necessary with modern flours really, but it’s important to consider if a recipe mentions it. Sifting increases volume so if the recipe gives values in cups, and says to sift, then sift. Otherwise you’ll end up with too much flour. If it gives it in weight then it doesn’t matter, unless your flour isn’t mass produced in which case, ask the miller who may recommend it to get rid of husks etc. I like to sift just because I find it relaxing. 😊
"Not recommending you do". I don't know why, but that made me laugh. :)