Honey cake with honey buttercream recipe
A wonderfully aromatic cake, topped with a chunky layer of honey buttercream.
Ingredients
- 115 g butter
- 200 g icing sugar
- 1 tbsp honey
- 4.1 oz butter
- 7.1 oz icing sugar
- 1 tbsp honey
- 4.1 oz butter
- 7.1 oz icing sugar
- 1 tbsp honey
- 200 g self raising flour, sifted
- 90 g light soft brown sugar
- 1 tsp ground cinnamon
- 140 g butter
- 2 eggs, beaten
- 170 g runny honey
- 1 tbsp water
- 7.1 oz self raising flour, sifted
- 3.2 oz light soft brown sugar
- 1 tsp ground cinnamon
- 4.9 oz butter
- 2 eggs, beaten
- 6 oz runny honey
- 1 tbsp water
- 7.1 oz self raising flour, sifted
- 3.2 oz light soft brown sugar
- 1 tsp ground cinnamon
- 4.9 oz butter
- 2 eggs, beaten
- 6 oz runny honey
- 1 tbsp water
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180C / 160C fan / Gas mark 4. Grease an 8" / 20cm cake tin and, if it isn't non-stick, line the bottom with baking parchment.
- Put the butter, honey, sugar and water into a saucepan over a low heat, stirring occasionally, until the butter has melted.
- Remove from the heat and stir in the eggs, flour and ground cinnamon - give the mixture a quick whisk to remove any small lumps if needed.
- Pour the mixture into the cake tin and bake for 40-45 minutes until a skewer inserted into the centre of the cake comes out clean.
- Leave in the tin for 5 minutes before transferring to a cooling rack.
- To make the buttercream, cream together the butter and the icing sugar until fluffy then stir in the honey.
- Once the cake has cooled, spread a generous layer of icing over it - the quantities above will yield enough icing to ice the top and the sides of the cake but you can just ice the top if you prefer.
Recipe taken from Kather's Kitchen
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