Perfect Honey Cake

By Addie

Learn how to make the perfect honey cake recipe with Chef Jeena!

This delicious cake can be sliced in half and filled with fresh cream or simply slice the cake as a whole and serve with a dollop of fresh cream or creme fraiche.

Chefs honey cake has a beautiful golden color and a wonderful moist spongy texture, combine this with a delectable honey flavor and this honey cake is a winner!

If you love the taste of honey then there is no doubt about how much you will adore this honey cake

Ingredients

• CAKE:
• 1/3 cup soft light brown sugar
• 4 level Tablespoons honey (Eucalyptus honey is nicest!)
• 4 level Tablespoons condensed milk
• 1/3 cup of margarine
• 2 medium eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• ........................................
• FILLING:
• Freshly whipped double cream
• Honey can be added to sweeten the filling with lemon zest or a touch of lemon juice.
• (The honey cake is a sweet cake so don't overly sweeten the filling unless you have a huge sweet tooth. Add a little honey at a time until it is perfect for your taste. Leaving the filling with a slight sour zing compliments the cake and tastes fabulous.)

Preparation

Step 1

Place honey, margarine, light brown sugar and condensed milk into a mixing bowl.

To measure the honey and condensed milk:

Take a tablespoon in one hand and use the other hand to dip a teaspoon into the honey. Let the honey slip and drizzle from off the teaspoon into the tablespoon until the tablespoon is full and level.

Do this method for both the honey and condensed milk for perfect measurements. Briefly stir together with a spoon then whisk. Add all of the dry ingredients and two eggs. Mix well.

Pour into a greased and floured 8 inch round cake pan.

Bake in a hot oven at gas mark 5 for 25 minutes, do not open the oven door during the first stage of cooking.

Turn the oven down to gas mark 3 and bake for a further 20-30 minutes.

Leave the honey cake to cool in the tin for 10 minutes then remove and finish cooling on a wire rack.

Once cool carefully use a bread knife to slice the cake in half. Spread with fresh cream or other filling of your choice. Place the top layer of the honey cake on top of the cream filling and dust with powdered sugar.

Gently cover with plastic wrap and place in the fridge until desired.

The cake keeps very well in the fridge and tastes fabulous the next day.

This cake will keep in the fridge for as long as the cream filling does.

Enjoy this delicious honey cake recipe!