Trappist Honey Beertime Cake

Position a rack in the center of the oven and preheat to 175°C (350°F). Grease a 23-cm (9-inch) round cake pan and line the base with parchment paper.

In a small saucepan over medium heat, melt 180g of butter and continue cooking, swirling occasionally, for 4-5 minutes until the milk solids turn golden amber and the aroma turns nutty — this is your browned butter. Set aside to cool for 5 minutes.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.

In a stand mixer fitted with the paddle attachment, beat the cooled browned butter and 200g brown sugar on medium-high speed for 3-4 minutes until light and fluffy.

With the mixer running, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and mix for 30 seconds more.

Pour in 120ml honey and mix on low speed until incorporated, about 1 minute.

Add one-third of the flour mixture and mix on low until just combined. Pour in half the milk, mix. Add another third of flour, then remaining milk, then final flour — mixing briefly between each addition. Stop as soon as no dry streaks remain.

Pour the batter into the prepared pan and tap gently on the counter to release any trapped air bubbles.

Bake for 32-36 minutes, until the top is deep golden and a skewer inserted into the center comes out with just a few moist crumbs — do not overbake.

Cool the cake in the pan on a wire rack for exactly 10 minutes, then invert onto the rack and cool for another 15 minutes before glazing.

In a small saucepan over medium-low heat, combine 80ml honey, 40g butter, 2 tablespoons brown sugar, and heavy cream. Stir gently until the butter melts and the sugar dissolves, about 2-3 minutes. Do not boil.

Pour the warm glaze evenly over the top of the slightly warm cake, allowing it to drip down the sides naturally. Let the glaze set for 5-8 minutes before slicing.