Try this Honey Cakes recipe, or contribute your own.
- Carbohydrate 38.8546590291947 g
- Cholesterol 79.4097222225153 mg
- Fat 29.847638180969 g
- Fiber 0.706353496804165 g
- Protein 4.7454528248301 g
- Saturated Fat 18.7643533870935 g
- Serving Size 1 1 Serving (139g)
- Sodium 491.684632702134 mg
- Sugar 38.1483055323905 g
- Trans Fat 2.1595331599055 g
- Calories 434 calories
Step-by-step
- In a saucepan, over medium heat, stir together the honey, the brown sugar and butter, until the sugar melts.
- Let cool until the mixture can be touched ( be careful not to burn yourself if testing!)
- Pour the mixture into the mixing bowl, then whisk in the eggs.
- Add in the milk, then stir in the flour, baking powder and baking soda.
- Prep your cake pans by buttering with melted butter, and sift flour over to coat the butter.
- Turn over the cake pans to remove any excess.
- Fill the cake pans with the cake mixture to ¾ full.
- Bake in a 150C preheated oven for ~1 hour.
- Repeat until all mini beehive cakes are baked. Alternatively, make one set of mini beehive cakes and make one large beehive (see Amazon links in notes). Set aside to cool.
- In a saucepan, stir together the honey, brown sugar and pinch of ginger. Warm until the sugar is dissolved and the honey mixture starts to bubble around the edges.
- Place the mini beehive cakes onto a baking paper lined tray and pour the honey mixture over. Let sit to soak for ½ hour.
- Turn on oven to 160C, pour pure runny honey over the cakes and place in the oven for 15-20 minutes, making sure the honey doesn't burn.
- Remove and let cool before serving.
Deep amber crusts yield to a dense, moist crumb saturated with caramelized sugars and floral honey notes. Butter, sugar, and honey must melt together gently over medium heat without scorching the dairy solids. Cool that initial base until touchable before incorporating eggs, preventing premature coagulation. Combining plain flour and self-raising flour alongside both baking powder and baking soda guarantees proper structural lift despite heavy sugars. Adjusting batch sizes requires caution because scaling down batter volumes alters thermal absorption rates inside 150C ovens.
Flour and Fat Substitutions
Unsalted butter works reliably here, but substituting cold-pressed coconut oil introduces a distinct tropical aroma while altering crumb tenderness. Standard all-purpose flour can replace plain flour entirely if supplemented with an exact extra half-teaspoon of baking powder per cup. Whole milk provides necessary fat content for emulsification, whereas skim milk produces a drier, less cohesive interior structure.Finishing and Soaking Dynamics
Warm honey mixtures poured over baked mini cakes require exactly thirty minutes of absorption time on parchment-lined trays. Subsequent baking at 160C for twenty minutes sets the exterior glaze without risking bitter burnt sugar compounds. Cool finished cakes completely at room temperature before storage to prevent condensation from softening the crisp outer crust.
