Bee­hive Cake

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In­gre­di­ents (Serves 12) 225g bak­ing mar­garine 110g caster sugar

110g strong-tast­ing set honey, such as heather 4 medium eggs

250g plain flour

15g bak­ing pow­der 500g lemon but­ter ic­ing Yel­low food colour­ing Sugar flow­ers and marzi­pan bees. to dec­o­rate Pre­heat the oven to 180°C (160° fan oven, Gas Mark 4). Grease and line a deep 15cm round cake tin; grease and flour a 15cm di­am­e­ter pud­ding basin.

Put the mar­garine and sugar in a mix­ing bowl and whisk to­gether un­til light and creamy. Whisk in the eggs and a quar ter of the flour.

Sieve the re­main­ing flour and bak­ing pow­der on top and gen­tly mix all the in­gre­di­ents to­gether un­til well blended. Di­vide the mix­ture equally be­tween the tin and basin, smooth the tops and bake for about 45min, un­til risen, golden and firm to the touch. Cool for 5min then turn on to a wire rack to cool com­pletely. Slice both cakes in half through the mid­dle. Mix the but­ter ic­ing with suf­fi­cient food colour to make a pale yel­low ic­ing. Spread ic­ing over the cake rounds, and layer up with the rounded cake on top. Cover the cake com­pletely with a thin layer of ic­ing and chill for about 30min un­til firm. Spread the re­main­ing ic­ing thickly over the cake to cover it and then run the bowl of a tea­spoon round the edge of the cake, at in­ter vals, to cre­ate a ridged ef­fect. Trans­fer to a ser ving plate and dec­o­rate with flow­ers and bees to ser ve.

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