Ingredients for honey cake
2 eggs
125 g soft butter
1 Cup icing sugar
125 g good quality honey
4 Cups plain flour
1 tsp bicarb soda
250 mls of black tea infused with fresh lemon – needs to be strong! T2 like!
Ingredients for filling
500 mls milk
4 Tbs semolina
1 tsp vanilla sugar
3 Tbs icing sugar
100 g butter, at room temperate and cut into cubed
1 tsp almond essence
250 mls strong black tea infused with fresh lemon juice
Topping
150 g dark chocolate, melted
50 g soft butter
Honey Cake
Step 1
Pre-heat the oven to 180°
In a large bowl combine all the ingredients for the honey cake. Kneed the mass into a pastry.
The pressure point of this recipe is the dough. You need to kneed it for about 10 to 15 minutes to get the desired result. Patience is a virtue and eventually your un-combined mess turns out to look like this…
Step 2
Cut the dough into three.
… roll it out into three 20 x 30 cm rectangles. Place the rolled out dough into a baking tray and bake for 15 minutes or until slightly golden brown. Repeat this for each of the pastry rectangles.
Important tip: You need to ensure that you know your oven really well and that you do not over bake the dough. The oven I was using was not familiar to me so my cake turned out a little dry. Actually quite dry!
When you have baked all three layers trim them to the same size and set aside to cool.
Cake Filling
To make the semolina like filling simply mix the semolina with milk and bring it to a gentle boil, add the icing and vanilla sugar. Mix well.
I used a whisk to combine it all together, it also ensures that there are no lumps. Take the mixture of the heat, add the cubed butter and almond extract. Set aside.
Cake Construction
Brush each layer of the cake with the tea and lemon infusion. This gives the cake a slight bitterness and sponge like feel.
Top each layer with the semolina custard mixture until your cake resembles something like this …
Melt the dark chocolate over a warm water bath and add the butter.
Brush the final layer with the tea infusion and then top with the melted dark chocolate.
ENJOY !!!
- 2 eggs
- 125 g soft butter
- 1 Cup icing sugar
- 125 g good quality honey
- 4 Cups plain flour
- 1 tsp bicarb soda
- 250 mls of black tea infused with fresh lemon – needs to be strong! T2 like!
- 500 mls milk
- 4 Tbs semolina
- 1 tsp vanilla sugar
- 3 Tbs icing sugar
- 100 g butter, at room temperate and cut into cubed
- 1 tsp almond essence
- 250 mls strong black tea infused with fresh lemon juice
- 150 g dark chocolate, melted
- 50 g soft butter
- Pre-heat the oven to 180°
- In a large bowl combine all the ingredients for the honey cake. Kneed the mass into a pastry.
- The pressure point of this recipe is the dough. You need to kneed it for about 10 to 15 minutes to get the desired result.
- Cut the dough into three. Roll it out into three 20 x 30 cm rectangles.
- Place the rolled out dough into a baking tray and bake for 15 minutes or until slightly golden brown. Repeat this for each of the pastry rectangles. Set aside to cool down.
- To make the semolina like filling simply mix the semolina with milk and bring it to a gentle boil, add the icing and vanilla sugar. Mix well to ensures that there are no lumps.
- Take the mixture of the heat, add the cubed butter and almond extract. Set aside.
- Brush each layer of the cake with the tea and lemon infusion.
- Top each layer with the semolina custard mixture
- Melt the dark chocolate over a warm water bath and add the butter.
- Brush the final layer with the tea infusion and then top with the melted dark chocolate