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Queque de Miel de Palma Palm Honey Cake

Published: Sep 30, 2022 · Modified: May 31, 2024 by Pilar Hernandez · This post may contain affiliate links.

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Versión en español

Palm syrup or palm honey is a flavor that brings many memories from childhood to us Chileans. We grew up eating bananas, apples, or crepes, the closest thing to pancakes my mother ever made, drizzled with palm syrup. It is Chile's maple syrup, and this Queque de Miel de Palma or Palm Honey Cake captures the flavor fully.Queque de Miel de Palma (Palm Honey Cake)

I baked a palm honey cake, sprinkled with powdered sugar and served with fruit as a dessert for a ladies' lunch where the main course was soup. It's also delicious with coffee and chocolate milk.

The palm syrup flavor is subtle in the cake. The texture is fluffy and moist.

Visit our collection of Chilean recipes here.

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Queque de Miel de Palma (Palm Syrup Cake)

Queque de Miel de Palma (Palm Honey Cake)

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  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 12
  • Category: Cake
  • Method: Baked
  • Cuisine: Chilean
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Description

A delicious and unique cake.


Ingredients

Units
  • 1 cup miel de palma or palm syrup
  • 4 oz. of butter
  • 2 eggs at room temperature
  • ½ cup warm milk (20 seconds in the microwave at high temperature)
  • ½ teaspoon apple cider vinegar
  • 1 pinch salt and ¼ teaspoon
  • 2 ½ cups sifted flour
  • 1 tablespoon of baking powder

Instructions

  1. Preheat the oven to 180C or 350F.
  2. Melt the butter in the microwave on high for 30-40 seconds. Add the palm syrup or honey and stir well to mix.
    Palm syrup with melted butter
  3. 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.
    Batter for the cake.
  4. 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.
  5. Pour into a greased or parchment-covered pan. You can use a cake 8″ in diameter or a pound cake pan.
    Batter on the round pan.
  6. 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.
  7. You can keep it in a bag for up to 3 days.
    Queque de miel de palma Palm Syrup Cake

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I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

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