(Honeycake with Buttercream)
For the cake:
For the buttercream:
For the icing:
3
100g
100g
Pinch
2 tsp
1tbsp
190g
2 tsp
125g
125g
2
2 tsp
60g
80g
25ml
1/2 tsp
Eggs
Caster Sugar
Honey
Ground Cloves
Bitter Orange Peel
Finely Chopped Candied Peel
Plain Flour
Bicarbonate of Soda
Butter
Icing Sugar
Egg Yolks
Coffee (espresso)
Butter
Icing Sugar
Water
Coffee (espresso)
Instructions
Whip together the eggs and sugar then add the honey
Add the dry goods and fold into the mixture.
Pour the mixture into a greased pan (we used a 12” x 8” rectangular tin) and bake at 160°c for
around 15 minutes.
For the buttercream whip the butter and powdered sugar together then add the egg yolks one at a
time and the coffee to finish.
For the icing mix the sugar and cocoa then add hot water until the mixture becomes smooth and
shiny then add the vanilla.
Once the cake has cooled slice the sponge into 3 layers spreading the buttercream between the
layers and then pouring or piping the icing on the top.
© Baltzersens Ltd