75 responses

  1. Daniela
    04.11.2014

    OMG, do you know you just made one of the most delicious traditional Portuguese sweets ever? I was really surprised by seeing such a familiar image on your blog. We call it “Pão de Ló de Ovar” and it’s actually an Easter sweet. There are so many influences from Portuguese cuisine in Japan and vice-versa, it’s surprising :)

    • mandy@ladyandpups.com
      04.11.2014

      DANIELA, oh I’m sure the Japanese got their inspiration from Portugal. I googled the Portuguese version and the biggest difference, which is a significant one, is that the traditional Portuguese cake uses white sugar VS the Japanese cake uses honey. I would argue that the honey makes a considerable difference in texture and taste. Try it! I think you’ll love this one!

      • Daniela
        04.12.2014

        I agree with you, it is a significant difference. It made me curious, maybe this Easter I’ll try this version instead, sounds delicious. Traditional Portuguese sweets are almost exclusively made of yolks and sugar, that’s how healthy it gets, really. But I mean, I’m living in Germany now and craving almost every day for a 2 dozen yolk almost impossible to reproduce at home sweet :(

        Thanks a lot for sharing this recipe, I was really excited to discover there’a a Japanese Pão de Ló de Ovar!

  2. Pear
    04.11.2014

    I am so angry right now. Like, I’ve trawled through, I think, all of your recipes, enjoying your candour, amazingly funny observations, ridiculously explicit and gratuitous food photos, and being impressed at the curious and exacting palate which results in such an interesting range of recipes.

    I’ve already made several of your recipes, sighing with pleasure through the making and the eating (you make it so easy to have very good food!), and now you do this. WHAT. GOOEY HONEY CAKE. WHAT. HOW COULD YOU.

    Okay, I am going to go out and buy some ingredients now.

  3. Liz B.
    04.11.2014

    This is just devastating. I would gladly cash out all my spin class passes at once for a chance to scarf at least half of this dish! Thanks for the post!

    http://thatumamilife.wordpress.com

  4. cynthia
    04.11.2014

    NO EGGS?! I tore myself away from staring/drooling over these pictures to express my horror. Noooooooooo egggggssss :(:(:(:( I just got depressed just thinking about it. If anything is worth breaking your embargo (eggbargo? embeggo?) though, it must be this. This looks utterly mesmerizing. Hope you’re healing up okay, Mandy :(

    P.S. Your use of “cock-blocked” has got to be the cleverest pun I’ve seen in years.

  5. Erika
    04.12.2014

    Damn this is legit! and that last picture is giving me so many good feelings.. that sounds strange but is the only way to describe it.

  6. Kari Jaquith
    04.12.2014

    In a word….Wow!

  7. Allison (Spontaneous Tomato)
    04.12.2014

    Whoa. This looks like the best. (gooiest.) castella. ever. And your photos are stunning!

    (Also, I agree with Cynthia—no eggs is pretty tragic! I’m glad you took to sneaking some anyway sometimes… pimples be damned!)

  8. deborah cohen
    04.12.2014

    Mandy, you are so talented. I wish I could come up with something really witty to post in response to this blog, but, alas, I am too much of an idiot. You make me laugh out loud. Not many people do. especially food bloggers. if you are ever in kentucky, I will hook you up! now get back to your keyboard and keep entertaining me!

  9. Katrina @ WVS
    04.12.2014

    I am drooling so bad for this cake. It sounds soooo tasty!! LOVE!

  10. alison dinerstein
    04.12.2014

    Your not crazy! This look absolutely fantastic! Another recipe, on my list!

  11. Laurie
    04.12.2014

    Oh Mandy,

    I’m sooo sorry about the egg allergy! I remember reading it not long ago in a different recipe comment section. I thought “How terrible, allergic to EGGS!” You poor baby.

    I will make this cake, this weekend. I raise chickens for eggs and they are fantastic and I just bought two big jars of delicious Tupelo honey (the only honey that will not crystallize). I don’t think the ingredients could get any better.

    I hate pimples, too, so I totally understand your hesitation about eating eggs. I couldn’t believe it, but the other day someone told me that she didn’t like eggs. I was dumbfounded! I have never heard of that! I didn’t know how to respond!!!

    This world is just so unfair sometimes. Why couldn’t SHE be allergic to eggs???

  12. Valerie
    04.12.2014

    I’m one of those people who subscribe to food magazines, read food blogs, own tons of cookbooks, but *very* rarely make anything from them. I just love looking at the photos and throw imaginary fancy dinners in my shiny, ginormous (and imaginary) kitchen surrounded by my friends and loved ones. But this weekend, I’m ditching all plans and making not one, not two, but three dishes from your blog. Starting with this cake…

    Thanks for the inspiration!

  13. David
    04.12.2014

    The pictures remind me a lot of clafouti. You should try making one of those if you haven’t already. Clafouti is bit like a custard/souffle love child (a bastard, if you will). It too uses a lot of eggs (well, maybe you should just try a little), and a tincture of flour. But what is better is that you drop in some good fruit, like berries, apples, pears, peaches, really whatever is in season, and when it is done you get that delicious fruit syrup, along with the egg-y, custard-y center, and the edges which are light and airy.

    • mandy@ladyandpups.com
      04.12.2014

      David, hahaaaaa the funny thing is I was avoiding making clafouti before because it has too much eggs in it and now this!! But now I will certainly give it a try… If only for other ppl to enjoy… Sigh…

  14. Lynn @ The Actor’s Diet
    04.12.2014

    Incredible. Does it still look like that the day after or do I have to eat it all up at once? Which I can totally do, by the way…

    • mandy@ladyandpups.com
      04.12.2014

      Lynn, it pretty much stays that way with the custard slightly thicker, and less bubbles. It’s a small cake and I’m sure you can manage it in 24 hrs :)

  15. Laura (Blogging Over Thyme)
    04.13.2014

    This is SO cool!

  16. sarah
    04.13.2014

    You are the queen of Goo.

  17. Judy
    04.14.2014

    Just 2 queries. Does it not taste too eggy znfu do you mean self raising flour?

    • mandy@ladyandpups.com
      04.14.2014

      JUDY, znfu? You mean is cake flour, self raising flour? NO it’s not. It’s a low-protein flour suitable for making cakes that don’t need too much gluten, so that they stay soft. I not sure if “eggy” is a bad thing… but it doesn’t taste like scrambled eggs or anything.

      • Judy
        04.15.2014

        I don’t know what flour then.I don’t have a gluten problem.

      • mandy@ladyandpups.com
        04.16.2014

        JUDY, not that you have a gluten prb but too much gluten will make the cake “tough”. Look for “cake flour” at the where all the flours at in your supermarket and you should find it. Or type “cake flour” on Amazon.com. There are a lot.

      • Judy
        04.17.2014

        Thank you and for your patience

      • Kelsey
        04.16.2014

        It’s called cake flour. It’s neither all-purpose flour nor self-raising flour. It’s cake flour. She’s not saying to use it if you have a gluten problem, she’s saying this cake needs cake flour because it has less gluten than regular flour.

      • Kelsey
        04.16.2014

        Oh, she just barely beat me to it :)

      • Judy
        04.17.2014

        I understand that but thank you.

  18. Jill Hinton
    04.14.2014

    So question. Is there any way one could make this gluten free?
    Coconut flour?
    Almond flour?
    What do you think?

    It look sooo good. I might just have to suffer my allergy systems. :o.

    • mandy@ladyandpups.com
      04.14.2014

      JILL: Since the flour is in such low ratio I don’t see WHY NOT?! Try it with a gluten free flour and let us know how it turns out :)

  19. Lynna
    04.14.2014

    OMG. Why are these cakes not invading over Southern California??? We have lots of Asian cultural food trends, here! Haha. Also, I would like 5.

    And, I had no idea that there was an egg allergy??? What? That could explain my own breakout. -__-‘

    But, anyhoo, I WANT THIS!!!

  20. maria
    04.15.2014

    this is just intense. amazing.

  21. ATasteOfMadness
    04.15.2014

    Holy moly. Your photos are gorgeous! And this cake looks fantastic!

  22. Raini
    04.16.2014

    Is there a way to print these recipes? I don’t see a print button but I could be overlooking it :)

    • mandy@ladyandpups.com
      04.16.2014

      RAINI: A reader commented on how long the print-out was (basically the entire webpage), therefore I took out the “print” button. It’s probably better if you use the “print” option on your browser, and choose ONLY THE PAGES with the recipes on it (minus all the photos and comment). Hope this helps

      • Judy
        04.17.2014

        I’m back.
        If I buy cake flour can i use it for ordinary baking flour.
        Things have changed in the 20 years that I stopped baking

      • mandy@ladyandpups.com
        04.17.2014

        Judy, you can certainly use it for other cake recipes :) or muffins and etc.

      • Judy
        04.17.2014

        Again thank you

  23. Alicia
    04.17.2014

    Haha hi!:) I just happened to come across this recipe and it looks so amazing and delicious! Best of all is the simple ingredients!:D but I was wondering if it’ll be possible to make these into muffin form? So instead of one big cake, can I split the batter into multiple muffins? Will the baking time and temperature have to change? Thanks!:D

    • mandy@ladyandpups.com
      04.17.2014

      ALICIA: I suppose you could try a higher temperature, say 400F/200C, and bake for 10 min and see if that works? You probably will have to go through some trial and error, perhaps an even shorter baking time. But I think it could work, theoretically…

      • Alicia
        04.18.2014

        Ok! Thanks!:D

  24. Raini
    04.18.2014

    So I made this tonight and at 10 minutes the middle was already too firm

  25. Raini
    04.18.2014

    So I made this tonight and at 10 minutes the middle was already to firm. The only pan I had was a 9 inch spring form pan, do you think this could be the problem?

    • mandy@ladyandpups.com
      04.18.2014

      RAINI, yes! Definitely! Because I used a 6″ pan which makes a MUCH DEEPER cake. With a 9″ pan, you’ll have a shallow pool of batter that bakes way FASTER. Someone asked me if she could use muffin pan and bake at a higher temperature (maybe 400F?) for shorter time (maybe 10 min?). Maybe you can try that.

      • Raini
        04.18.2014

        Thanks Mandy! I was afraid of that when I looked at my pan but it was too late and the batter was made. It had great flavor! I am on a mission to find a 6″ pan!! I appreciate your fast responses, your wonderful :)

    • Nikki
      04.19.2014

      Just did the same thing as you. Saw your comment it time to avert total disaster but still going for the firmer version here.

  26. Allison
    04.20.2014

    Agreed. The bigger sized pan (9″ here ) means you need a shorter baking time. 12 min was too long for me…and I suspect closer to 8-9 is ideal.

  27. Sofia // Papaya Pieces
    04.22.2014

    Ahaha I love it! Must make indeed :) Though I need to check out if I can get cake flour (as I live in Spain and I can’t take these things for granted). If not, is it just regular flour with baking powder?

    • mandy@ladyandpups.com
      04.22.2014

      SOFIA: No, you’re describing “self-rising” flour. Cake flour is just pure flour with LESS PROTEIN so that it forms less gluten with the wet ingredient, and therefore gives you a softer cake. If you really can’t find it, use all-purpose instead.

      • Greg
        04.23.2014

        Since a few people have commented on cake flour: you won’t be able to find it in Europe as it’s made by bleaching wheat flour with chlorine, which the European Union bans. The most significant difference cake flour makes is that it can stabilise a cake with much more sugar in it; if the weight of sugar is greater than the weight of flour then the cake may not work without cake flour.
        That cake does look delicious though, and your photography is great!

      • Ericka
        04.28.2014

        I’ve found that if I don’t have cake flour, I can use cornstarch to stall the development of gluten. Basically you take a cup of all purpose flour, take out two tablespoons and replace them with cornstarch. Then just shake and SIFT over and over again to get the cornstarch fully distributed throughout the flour.

        I don’t know if cornstarch will be any easier to find in Spain/Israel but good luck!!

      • mandy@ladyandpups.com
        04.29.2014

        ERICKA, thanks for the tip!!!!!

    • Judy
      04.22.2014

      @Sophia
      You have the same problem as I do. I live in Israel and probably get less stuff than you do.
      It’s very annoying.

  28. Shinhan Liu
    04.23.2014

    wow! Mandy, it’s amazing!!!

  29. natalie @ wee eats
    04.25.2014

    I need this like, NOW. Right now. Please.

  30. Ericka
    04.28.2014

    Hey! I am making this cake tonight for a friend’s birthday. He’s a foodie and loves Japanese food (we bond over your blog- huge fans of the chicken nugs and the dark chocolate/gouda cookies). It looks like you use a springboard pan in this recipe–is that ideal, or would a regular (deep) pan work better? My springboard isn’t very nonstick so I’m not sure if it would let go of the cake even with layers of butter and flour. Thanks and keep up the awesome blog!

    • mandy@ladyandpups.com
      04.29.2014

      Ericka, if you are worried about sticking, line the pan both on the bottom and sides with parchment, and BUTTER AND FLOUR the parchment as well! I’m more worried about removing the cake from a pan WITHOUT removable bottom-plate. And also, some commentor mentioned the diameter of the pan is important as week. A wider pan will significantly chane the cooking time.

  31. Muriel
    05.06.2014

    This cake has defeated me and I have no idea why. The consistency of the batter was right (at least from the pictures/ribbons), temperature… I tried a 13, 14 and 15 minute cake and it’s either undercooked or overcooked. It’s never brown outside, more like a light yellow. What’s the secret?! This is my third time. I’m so sad because it looks so so amazing. The cake itself is good but it’s no imploding custard cake.

    • mandy@ladyandpups.com
      05.06.2014

      MURIEL: OH man! I’m sorry to hear that. The only thing I can think of is to increase the oven temperature? When I was researching for this recipe, the suggested temperature was lower and my cake wasn’t browned at all, so you might want to turn it up to 375F/190 C, because some ovens are different. Also, don’t use a pan larger than 7″ as some people said it significantly changes the baking time. Let me know if it works.

  32. Gerald
    05.11.2014

    I just wanted to say that I absolutely LOVE your blog!

    I’m not sure why the top of my cake didn’t brown as much as the one you made. Although I did make some adjustments to the recipe so that the batter would fit an 8″ cake tin (1 extra egg & yolk + 40% more honey / flour). I also substituted the icing sugar for 3 tbsp of Horlicks.

    Not sure if that’s what it was, but other than that the texture of the cake was perfect!

    Thanks for sharing this recipe :)

  33. Tashiana
    05.28.2014

    I want it now! Honey + custard.
    Custard…
    With HONEY.
    Say no more.

  34. Lidiya
    06.01.2014

    Hi Mandy,

    how did you make the honey froth out like that in the last two photos? Is it because of the type of honey you used or the size/shape of your pan (I used a square one)?

    And thank you so much for sharing this recipe. I just got the second batch of this cake out. It’s almost there but it still tastes sooo good. Bless you!

    • mandy@ladyandpups
      06.01.2014

      LIDIYA: Hm.. it just came out like that every time! It’s because of all the air bubbles being beaten into the custard, so when it’s in the “undercooked form”, it just looks “frothy/foamy”. You mean yours didn’t ooze out like mine? Then I would say it’s overcooked. Try not to use a too-large pan that makes the batter spread out. It will significantly change the cooking time.

      • Lidiya
        06.01.2014

        Interesting. I’ll lessen the time I bake it in the oven then since my pan is about 8″. My last one looks almost like yours where its firm at the base and gooey-sticky at the center top. It just doesn’t foam like yours. Think I’ll add more honey too in my 3rd try… =)

  35. Thalia @ butter and brioche
    07.25.2014

    i think this is the most spectacular cake i have ever seen in my life, hands down. definitely guilty of pinning your images too many times!

  36. Annie
    07.28.2014

    This cake looks amazing, and I’m planning on making it coming friday! However I do need to make a bigger cake, so I was wondering if you knew which size cake tin to use if I doubled the recipe (or make it 1 1/2 times). Thank you!

    • mandy@ladyandpups
      07.28.2014

      ANNIE: Since the cooking time of this cake largely depends on the size and width of the cake and pan, I would suggest making TWO CAKES in a pan no bigger than 6″ to 7″. If you want to double the recipe and baking it in one large pan (say 9″ or bigger), you might expect a longer cooking time. But I haven’t tested that yet and can’t say exactly how much long…. I hope this helps…

  37. Patty
    07.29.2014

    This looks delicious! As a beekeeper, I’ll love it even more!
    Bye, the “add me to your mailing list” button doesn’t seem to work. Could you kindly add my email address?

    • mandy@ladyandpups
      07.29.2014

      PATTY: Oops I’m so sorry! Yeah the sidebar subscription form is a little troublesome. The one down at the footer area (scroll all the way down) works I think. But sure I’ll add your email to the list, but if you’re not getting newsletters, let me know!

  38. Anne
    08.17.2014

    I was careless and added 3/4 cup of honey instead of 1/4. I tried to even it out by adding extra cake flour… I either just created a disaster or a beautiful new alteration. I’m predicting disaster, but I’ll let you know how it turns out.

  39. jo
    12.02.2014

    This cake is very odd. A texture unlike anything I’ve experienced, and not very appealing, unfortunately. A light tan puddle of goo topped with a pudding skin. Sorry I wasted all my eggs. Seemed promising, but wouldn’t make this again. :-(

  40. Melinda
    12.21.2014

    Very funny blog. Beautiful pictures and great recipe find. I can’t wait to make this AnD eat it.

  41. lill
    12.29.2014

    hi,i’m from europe
    are tou sure about gr ” 4 1/2 tbsp (35 grams) of cake flour” ?

    • mandy@ladyandpups
      12.29.2014

      Lill: Yes, there’s not a lot of flour in this recipe.

  42. Barbiez
    12.31.2014

    The bestest cake ever, really to die for or at the very least receive a blemish or two.

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