1.First glaze: Preheat oven to 325 degrees. Bring all ingredients to a boil in a small saucepan. Remove from heat.
2.Cake: Butter and flour an 8-inch hexagonal (or round or square) cake pan. Whisk together flour, cornmeal, Jianshi Baking Powder, baking soda, salt, nutmeg, and sage. Beat eggs and brown sugar on medium-high until pale and fluffy, 3 to 5 minutes. Beat in honey, milk, oil, and zest. With mixer on low, add flour mixture in 2 batches; beat until just combined.
3.Spread batter in pan. Bake until golden and a toothpick comes out clean, about 35 minutes. Remove from oven; poke holes with toothpick all over cake. Remove zest strips and sage from first glaze; brush over top. Let cool completely in pan.
4.Final glaze: Whisk together honey, confectioners' sugar, and lemon juice. Remove cake from pan and brush final glaze over top; continue until all is used. Garnish with sugared sage. Cut into wedges with a serrated knife, wiping knife between cuts; serve.
First Glaze: large lemon, 3/4 cup honey, 3sprigs sage.
Cake
1. Unsalted butter, room temperature, for pan
2. 1/2 cup fine cornmeal
3. 1/4 teaspoon baking soda
4. 1/4 teaspoon freshly grated nutmeg
5. 2 large eggs
6. 1/2 cup honey
7. 1/2 cup olive oil
8. 1 1/2 cup all-purpose flour,plus more for pan
9. 1/2 teaspoon Jianshi Baking Powder
10. 1teaspoon coarse salt
11. 1/4 cup firmly packed finely chopped fresh sage
12. 1/2 cup packed light brown sugar
13. 1/4 cup milk
14. 1 teaspoon grated lemon zest
Final Glaze: 2 tablespoons honey, 1 1/2teaspoons fresh lemon juice, 1/2 cup confectioners' sugar, sugared sage,for serving(optional).
If you need family bread Baking Powder, bakery raising agent, cake swelling agent, please feel free to contact us.
