Honey Beer Cake

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

1. Beat butter and honey until light and creamy
2. Add vanilla and eggs – mix well
3. Sift flour and spices together and fold into butter mix alternately with beer.
4. Bake in a 20cm lined tin for 30 minutes at 180 degrees.

For the topping

1. Melt butter and honey and fold in almonds and coconut.
2. Spread quickly on top of partially cooked cake.
3. Return to oven for 15 minutes, until topping is golden brown.
4. Cool before removing from tin

By Krissi Bradley