A delightful sweet cake bursting with natural honey and ozzing with rich, creamy butterscotch goodness. Definitely a cake to bake, sliced into extra small portions and served with toothpicks. Or, sliced into portions, packaged and shared with friends and family. So no, you wouldn’t be baking this everyday but absolutely aye, bake enough for snacking and gifting. The honey cake originated from Eastern Europe and this recipe has been inspired by Damien, who was bestowed with a precious hand-me-down family recipe. Adapted to ease the baking process while retaining the ooeey gooey goodness, this is a ready to-die-for euphoria..
Essentially, the process involves baking thin layers of cake and assembling the layers with butterscotch frosting. Other honey cake recipes use white sour cream icing frosting, not this one. Which reminds me, there is a similar Filipino dessert with a French origin called Sans Rival. The classic dessert is made of layers of meringue, buttercream and chopped cashews, and again, left in the fridge to savour the day after, and after and after.. Watch this space 🙂
Cake batter ingredients
5 cups flour
1/2 tsp baking soda
1/2 cup honey
1 1/2 cups caster sugar
Butterscotch frosting ingredients
2 tins Nestle caramel sweetened condensed milk
(OR, check out the easy butterscotch recipe from scratch at the end of recipe)
(Detailed step by step details are here to help you)
- In a large mixing bowl, sieve flour and baking soda. Set aside
- Place butter and honey into a medium sized pot on induction level 2 (lowest heat on gas). Allow mix to warm gently.
- In the meantime, using another medium sized mixing bowl, prepare butterscotch filling by mixing caramel sweetened condensed milk and soft butter. Set aside in the fridge.
- Back to the cake batter : when butter and honey are well blended, add sugar a little at a time while whisking, to mix and melt sugar in
- Switch cook top off and whisk eggs in until the batter is smooth
- Pour batter into flour bowl and fold gently. The cake batter will be thick.
- Spread batter thinly into 4 trays (or spread onto 2 trays to bake, two at a time)
- Preheat oven to 160c on hot air humid (fan forced, combi steam with low steam) and bake for 10 minutes
- Let cake layers cool
- Switch oven to 150c hot air (fan force). Spread walnuts onto a lined baking tray and roast for 10 minutes
- Place walnuts into a food processor and pulse until you get coarse crumbs. Set aside
- Slice each cake layer into 2 pieces, stack them up and trim the edges to form a rectangle
- Assemble the cake by interweaving butterscotch frosting and cake layers
- Spread frosting over the entire cake and coat with crushed walnuts
- Keep cake in the fridge. Honey cake is best consumed the days after. Keeps in the fridge for a week. Freezes well too.
By adding extra flour, the recipe can be rolled into sheets for baking as well.
Butterscotch can be made quite easily from scratch if you like. Also a good idea if you want to control the sugar content.
Ingredients : 375g brown sugar, 500ml thickened cream, 200g butter, 1 tsp vanilla, 1 tbsp corn starch. Method : Place everything into a pot, mix with a whisk. Let mix come to a boil and then reduced to simmer for about 15 mins until thick and smooth