TAfter a visit from The Honey Man, Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends upon the Bull Citys restaurant row to sample sweet, honey-themed dishes.

Vivian’s Cooking Adventure

Vivian’s Featured Recipe

Sticky Honey Peanut Cake

This sticky honey peanut cake recipe is courtesy of Phoebe Lawless, from the Scratch Bakery in Durham, NC. The cake appears is featured in the Honey, I'm Home! episode of Season 3 of A Chef's Life.

Ingredients

For Cake:
¼ teaspoon salt
½ teaspoon cinnamon
1 ½ cups fine biscuit/cake crumbs
1 ½ cups finely ground roasted peanuts
½ cup white sugar
½ cup honey
¼ cup canola oil
3 eggs
3T cider vinegar
For Syrup:
¾ cup honey
2/3 cup sugar
½ cup apple cider
¼ t salt
¼ t ground black pepper

Directions

Preheat your oven to 375 degrees.
Generously butter a 9” cake pan and reserve
In a small bowl combine salt, cinnamon, biscuit/cake crumbs and peanuts and reserve
In a large mixing bowl, combine remaining ingredients for cake and whisk until very smooth and eggs are aerated
Pour into prepared pan and bake until cake just pulls away from sides and tester comes out clean, about 35 minutes
Meanwhile, combine syrup ingredients in a heavy bottomed sauce pan and cook on medium heat until thick, about 12 minutes. Reserve.
Allow cake to cool 10 minutes. Using a skewer or small straw, poke holes in cake.
Lightly brush with warm syrup, using it all. Allow to cool another 10-15 minutes
before inverting to remove from pan. The cake can be served warm or room temp, excellent with whipped cream, ice cream, or a light custard sauce. Garnish with rough chopped roasted peanuts.

Tips/Techniques

Recipe is courtesy of Phoebe Lawless, from the Scratch Bakery in Durham, NC.

Yield: Makes one 9” cake

More Episodes

Episode 1: Stop, Squash and Roll

Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over dinner. Premiered September 5. Check local listings. Continue

Episode 2: Pretty in Peach

Mrs. Scarlett teaches Vivian the secrets of Gramma Hills canned peaches and shares fond fried chicken memories from her own childhood. Premiered September 12. Check local listings. Continue

Episode 3: Gettin’ Figgy With It

Vivian is under the gun to pen an entire book chapter on figs in three days. The stress inspires a fig and honey bourbon slushie tasting with Warren and a fig preserves session with Ms Rose. Premiered September 19. Check local listings. Continue

Episode 4: Pickle Perfect

Vivian visits her friend Nancy for a surprisingly comforting combination of homemade pickles, chicken salad, and chocolate cake. Ben and Vivian audition a new chef to offer Ben some relief and much-needed time to focus on his art. Premiered September 26. Check local listings. Continue

Episode 5: Prickly Business

Vivians mentor, Scott Barton stops by the restaurant to peruse the kitchen and share the African roots of okra. Thanks to Warren, Vivian learns that picking okra is a prickly business. Premiered October 2. Check local listings. Continue

Episode 6: If You Can’t Beet Em

Matt from Crooked Fence Produce shows Vivian how to make “the best pickled beets she ever ate.” Vivian incorporates beets into an unconventional chocolate cake in honor of Ms. Marys 89th birthday party. Theres no telling how Ms. Lillie will respond. Premiered October 10. Check local listings. Continue

Episode 7: A Casserole Says Plenty

The Boiler Room welcomes a new manager, much to Bens delight. A family reunion brings out long-lost relatives, the warmth of fellowship, and an impressive spread of home-cooked casseroles. Premieres October 17. Check local listings. Continue

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