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!
What you'll need
- 275g clear honey
- 125g caster sugar
- 80g salted butter
- 610ml soured cream
- 480g plain flour
- 2 medium-sized eggs, beaten
- 1 tsp bicarbonate of soda
- 85g icing sugar
- 250ml double cream, whipped
- An additional 3 tbsp honey
- 1 vanilla pod, seeds
- 100g walnuts, finely chopped (optional)
For the layers...
- Preheat the oven to 180°C.
- 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.
- Add the eggs slowly, consistently whisking so that they don’t cook. Whisk in the bicarbonate of soda.
- Add the flour using a spatula until it reaches a dough-like consistency.
- 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.
- Using an appropriately-sized plate, trim each layer into a circle and place on a lined baking tray.
- Cook two at a time until slightly golden. Cool on a wire tray.
For the filling...
- Whip the icing sugar and sour cream together.
- Whisk the double cream and add it to the sour cream and icing sugar along with the honey and vanilla pod seeds.
- 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.
- Finish with a layer and spread remaining sour cream around the cake’s top and edges.
- Add some chopped walnuts if desired.
There you have it - the simplest, most scrumptious layered honey cake you could ever make!