Honey Cake with a Spun Sugar Birds Nest
A delicate honey-flavoured cake with rich cream cheese icing and a delicate spun sugar birds nest topping –a real conversation piece.
- Serves: 8-10 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 60 mins
750 g honey
675 g butter
300 g brown treacle sugar
6 large eggs, beaten
900 g self-raising flour
Cream Cheese Icing
120 g butter
500 g icing sugar
1 teaspoon vanilla essence
160 g cream cheese
Preheat the oven to 140°C.
Butter and line four heart-shaped cake tins with baking paper. Cut the butter into pieces and place in a medium-sized pot, add the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat and boil for one minute. Set aside to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
Beat the eggs in a bowl and add the warm honey mixture to the eggs beating all the time.
Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tins and bake for 50 – 60 minutes until the cakes are golden brown. A skewer pushed into the centre of the cake should come out clean.
Turn the cakes out on a wire rack to cool.
For the icing, combine all the ingredients in a bowl and beat with an electric beater until light and fluffy.
Allow the cakes to cool completely before icing. Sandwich layers with icing and then complete the cake by icing the top and outer side. Decorate the cake with a bold statement piece.