Thanks to GBBO Finalist Ian Cumming and Belvoir Farms Elderflower Cordial for sharing this recipe for Honey Cake, topped with Elderflower icing… Not only will this one taste delicious but you’ll be lending your support to Friends of the Honeybee and the British Beekeepers Society.
Makes two-layered 20cm cake
220g unsalted butter (room temp)
140g light muscovado sugar
½ tsp of salt
4 large eggs
280g self-raising flour
2tsp baking powder
3 balls stem ginger
2tbsp Belvoir Elderflower Cordial.
100g double cream
200g mascarpone cheese
50g Belvoir Elderflower Cordial
100g icing sugar
- Grease and line two x 8 inch (20cm) cake tins.
- Preheat the oven to 180C.
- Finely chop the stem ginger.
- Using an electric mixer beat the butter, sugar, salt and honey for a few minutes until light and fluffy.
- One by one beat in the eggs making sure each is well and truly mixed in before adding the next.
- Sift in the flour and baking powder and carefully fold in.
- Carefully fold in the stem ginger.
- Finally fold in milk.
- Split between the two tins and bake for approx 25 minutes or until a knife comes out cleanly from the middle.
- Allow to cool for about 10 minutes before turning out from tins and placing on cooling rack.
- Pour 1tbsp of cordial over the top of each cake.
- Meanwhile put the double cream in a mixing bowl and whisk until just starting to thicken. Add remaining icing ingredients and very briefly beat until combined – be careful not to overbeat.
- Place one of the cakes on the plate on which it is going to be served.
- Put approx a quarter of the icing in a freezer bag or in icing bag. Snip off corner and then pipe 1 to 2 cm circles all around the edge of the bottom cake. Pipe the rest inside the circles and then use up to another quarter of the icing to cover the rest of the cake.
- Gently place other sponge on top. Spread remaining icing over top. Pipe rosettes around edge if you have the necessary piping bags / nozzles.