Spiced honey cakes

AT A GLANCE

  • Serves 18 people

Use a single-blossom honey, such as leatherwood or chestnut, for a distinct flavour.

  • 180 gm plain flour
  • 1¼ tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch each of ground cloves and freshly grated nutmeg
  • ¼ tsp bicarbonate of soda
  • 110 gm (½ cup) raw caster sugar
  • 40 gm (2½ tbsp) brown sugar
  • 120 gm honey
  • 80 ml (1/3 cup) almond oil or vegetable oil
  • 100 ml milk
  • 1 egg
  • 20 ml Scotch whisky
  • For greasing: butter
  •  
  • Honey butter icing
  • 80 gm honey
  • 50 gm softened butter
  • 200 gm pure icing sugar, sifted
  • 1 tsp lemon juice
01   Preheat oven to 180C. Sift together flour, baking powder, spices and bicarbonate of soda, add sugars and mix to combine. Make a well in the centre, add honey, oil, milk, egg and whisky. Stir until smooth, spoon into 18 buttered and floured 1/3-cup-capacity cake tins (see note) and bake until dark golden and cakes spring back when centres are lightly pressed with fingertip (15-20 minutes). Stand in tins for 15 minutes, then remove from tins and cool completely on a wire rack.
02   For honey butter icing, beat honey and butter in an electric mixer until fluffy and very pale. Add icing sugar and lemon juice, beat until smooth then spread on tops of cooled cakes. Cakes best eaten on day of making.

Note For this recipe we used a set of hexagonal cake tins available from Iced Affair, mimicking the shapes of fresh honeycomb. If you can't find these, you can use any 80ml-capacity cake tins, but you may need to adjust the cooking time accordingly.

Recipe:

EMMA KNOWLES

Photography:

AMANDA MCLAUCHLAN

Styling:

EMMA KNOWLES AND GERALDINE MUNOZ

FEATURED IN

Apr 2009

Apr 2009

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