Honey Cake – Recipe

Making the cake dough:

Put the butter, sugar, honey and baking soda (not baking powder) into a saucepan and then over a low heat melt together, stirring all the time. When you see small bubbles start to appear and the mixture has thickened slightly, this will take about 8 – 10 minutes, remove from the heat and transfer the mix into a bowl; this will help it to cool faster. When the mixture has cooled you can add the eggs and whisk well to combine the ingredients (make sure the mixture is cook or you will have scrambled eggs!). Now add the flour and stir (I use a wooden spoon) until the dough comes together.

The oven should be Pre-heated to 180C/160C fan assisted before you start mixing any ingredients.

Roll the cake dough: Yes, I know it sounds strage, but your cake mix should be of a rolling consistency. Take 1 fifth of the mix and place it on a non-stick baking sheet that has been dusted with flour. Roll out the dough about 3mm thick and cut a 23cm circle (I use one of my cake tins to cut it out), remove the excess and prick the base all over with a fork, this will help it to rise evenly. Pop it in the oven and bake it for 7-8 minutes.

While its baking cut out the other four circles, you will need 5 in total using 1 fifth of the mix for each one.

From the leftover cake mix form it into thin sticks, bake them for 7-8min as well. These will be use for decoration later.

Cool the baked circles on a cooling rack. Be careful as they will be very fragile.

Making the filling: Mix the sour cream and sugar in a bowl until sugar is all dissolved, simple as that.

Now to assemble the cake: place the first circle of the cake in the bottom of the cake tin you used to cut out the circles (I always use a springform tin for easy removal later) and cover it with the jam, place the next circle on top of it. Put the part of sour cream and sugar filling on top of that and the next circle on it, repeat with the remaining mixture. Finish with sour cream mix on top.

Put the cake overnight in the fridge without removing the mould.

The next day: Crush the biscuit sticks very finely and coat the cake by gently pressing the crumbs on to the cake. If I've made the cake for a specials occasion I sprinkle the top with chopped nuts (Your choice)