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Honey Cake

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Honey Cake

Golden, rich, and effortlessly delicious. Our melt-and-mix Honey Cake is finished with a buttery Velvet Fields honey glaze, a touch of Tasman Sea Salt, and a dollop of whipped cream. This is pure comfort in every bite, perfect for afternoon tea or your next special occasion.
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Course Dessert

Equipment

  • 21cm Bundt tin

Ingredients
  

Honey Cake

  • 200g Lescure Unsalted Butter
  • 250g Velvet Fields Orange Blossom Honey
  • 100g caster sugar
  • 1 tsp Tasman Sea Salt
  • 4 eggs
  • 200g sour cream
  • 350g self-raising flour

Honey Butter Glaze

  • 100g Velvet Fields Orange Blossom Honey
  • 50g Lescure Unsalted Butter
  • pinch of Tasman Sea Salt, to garnish

To Serve

  • thickened cream, whipped to soft peaks

Instructions
 

Honey Cake

  • Preheat oven to 180°C, grease a 21cm round bundt tin (or similar) if using.
       
  • Melt the butter & honey in a heatproof bowl (we microwaved in 30 seconds bursts.) Mixture should be slightly liquid. Add the caster sugar and sea salt, stir gently until smooth.
        
  • Once the mixture has cooled a little (warm but not hot), stir in the eggs, one at a time, until fully incorporated. Add the sour cream, stirring again until the batter is smooth.
       
  • Add the self-raising flour to the wet mixture. Gently fold everything together with a spatula or wooden spoon until just combined — being careful not to over mix.
       
  • Pour the batter into the prepared tin and tap the tin on a bench to distribute the contents evenly. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean and the cake is golden brown and baked through.
        
  • Allow the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely - make the honey butter glaze during this time.

Honey Butter Glaze

  • Combine the honey and butter in heatproof bowl, microwave for approximately 30 seconds until melted. Stir gently until the mixture is smooth and glossy, it will thicken as it cools. Spoon the glaze over the top whilst warm, letting it drip down the sides and finish with a sprinkle of sea salt.

To Serve

  • Slice and serve cake, with a generous dollop of softly whipped thickened cream.
Keyword afternoon tea, baking, cake, Honey, sea salt

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