Samantha’s recipe corner
The origin of this German cake’s name is debated: some say bees stung its creator; others claim it recalls a group of 15thcentury bakers who threw beehives at invaders.
250g plain flour 1½ tsp dried yeast Pinch of salt 2 large eggs 100ml whole milk 50ml honey ½ tsp vanilla-bean paste 65g unsalted butter, slightly soft For the crème pâtissière: 3 egg yolks 35ml honey 10g plain flour 10g cornflour 200ml whole milk 50ml single cream ½ tsp vanilla-bean paste Icing sugar for dusting
For the topping: 100g butter 100g caster sugar 50g honey 75g single cream 100g flaked almonds METHOD
Add cake ingredients to a bowl, mix thoroughly, cover with clingfilm and leave to rise for an hour.
For the crème, whisk egg yolks and honey in a bowl until frothy. Add flour and cornflour; mix again. Heat cream, milk and vanillabean paste in a saucepan until simmering. Add two ladles of the heated milk mix to the eggs and whisk. Pour egg mixture into the pan and heat for two minutes, whisking continuously. Once thickened, turn into a chilled bowl, dust with icing sugar and refrigerate.
Pour cake mixture into a greased, paper-lined 8-inch square cake tin. Leave for 30 minutes.
Add topping ingredients except almonds to a pan, heat till caramelised, add almonds and stir. Spread over the cake dough.
Bake at 180˚C for 30 minutes. Divide into rectangles, slice and fill with the crème pâtissière.
Difficulty: 4/10 Time: 2 hours
Recipe from Country Life Magazine
Every issue, picture editor Samantha Nott brings you a recipe from the past. This month it’s a sweet German honey cake with a sting in the tale...