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Layered honey cake

It’s a little-known celebration that perhaps doesn’t receive the recognition it deserves - but this September is National Honey Month!

Here’s one classic honey sweet treat that family and friends will be buzzing to try… with a big of Heritage magic, we’ve made it as simple as possible!


  • 275g Heritage clear honey
  • 125g caster sugar
  • 80g Heritage salted butter
  • 610ml Heritage soured cream
  • 480g Heritage plain flour
  • 2 Heritage medium-sized eggs, beaten
  • 1 tsp bicarbonate of soda
  • 85g icing sugar
  • 250ml Heritage double cream, whipped
  • An additional 3 tbsp honey
  • 1 vanilla pod, seeds
  • 100g walnuts, finely chopped (optional)


For the layers...

  1. Preheat the oven to 180°C.
  2. Place the honey, caster sugar and butter in a saucepan over a low heat. Mix until the sugar is dissolved and remove from the heat.
  3. Add the eggs slowly, consistently whisking so that they don’t cook. Whisk in the bicarbonate of soda.
  4. Add the flour using a spatula until it reaches a dough-like consistency.
  5. Make sure the dough is still warm, and divide into 8 layers (or as many layers as you’d like). Roll them so they’re no thicker than 4mm each.
  6. Using an appropriately-sized plate, trim each layer into a circle and place on a lined baking tray.
  7. Cook two at a time until slightly golden. Cool on a wire tray.

For the filling...

  1. Whip the icing sugar and sour cream together.
  2. Whisk the double cream and add it to the sour cream and icing sugar along with the honey and vanilla pod seeds.
  3. Spoon around 6 tablespoons of the mixture onto one of the baked circular biscuit layers, and then press down another layer on top. Repeat this process.
  4. Finish with a layer and spread remaining sour cream around the cake’s top and edges.
  5. Add some chopped walnuts if desired.

There you have it - the simplest, most scrumptious layered honey cake you could ever make!

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