Honey and Cinnamon Cake
By Molly Read and Bongani Matomela
INGREDIENTS
Cake
1 1/2 cups butter
2 1/4 cups sugar
1/2 cup honey
6 eggs
4 tsp vanilla
1 tsp salt
6 tsp Royal Baking Powder
4 cups flour
1 1/2 cups Parmalat milk
INGREDIENTS
Honey comb:
1 1/2 cups sugar
1 Tbsp bicarbonate of soda
Honey caramel:
1/8 cup butter
1/4 cup + 1 tbsp honey
1/2 cup Parmalat cream
Pinch of salt
Cinnamon icing:
250g butter
400g icing sugar
2 tbsp cinnamon
METHODS:
Cake:
1. Cream butter and sugar
2. Add honey
3. Add eggs one at a time and whisk
4. Sift salt, Royal Baking Powder and cake flour into mixture and slowly combine
5. Slowly add in Parmalat milk
Honey comb:
1. Melt sugar in a saucepan until it dissolves and starts to go brown in colour
2. Add the bicarb and mix fast. *It should start to rise 3. Once mixed add onto a non-stick sheet quickly, leave it to set
4. Break up into pieces and serve
Honey caramel:
1. Bring honey to a boil
2. Add butter and mix
3. Add Parmalat cream, mix and let it simmer
4. Add salt and chill in the fridge
Cinnamon icing: :
1. Whip softened butter until fluffy and light in colour
2. Add icing sugar slowly a little at a time and continue to whip
3. Add cinnamon