Honey Beer Cake
2016-04-06 09:47:52
Honey House Kuranda Inaugural Cooking Challenge
Winning Recipe
For the cake
- 125 grams unsalted butter
- 85 grams dark Honey House Kuranda Honey
- 2 eggs
- 250 grams self raising flour
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 180 ml beer
For the topping
- 60 grams unsalted butter
- 125 grams light Honey House Kuranda honey
- 90 grams flaked almonds
- 250 grams shredded coconut
For the cake
- Beat butter and honey until light and creamy
- Add vanilla and eggs – mix well
- Sift flour and spices together and fold into butter mix alternately with beer.
- Bake in a 20cm lined tin for 30 minutes at 180 degrees.
For the topping
- Melt butter and honey and fold in almonds and coconut.
- Spread quickly on top of partially cooked cake.
- Return to oven for 15 minutes, until topping is golden brown.
- Cool before removing from tin
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