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Honey-Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This honey-cake is a traditional Christmas cake in Denmark. If you use the buttercream-filling, it should be eaten within a couple of days because of the raw egg-yolks. If you don't use the buttercream filling, the cake will last for a long time. Try a slice with butter!

This honey-cake is a traditional Christmas cake in Denmark. If you use the buttercream-filling, it should be eaten within a couple of days because of the raw egg-yolks. If you don't use the buttercream filling, the cake will last for a long time. Try a slice with butter!

Ingredients

Serves: 6

Metric Cups

For the Cake

  • 8 medium eggs (separated)
  • 100 grams demerara sugar
  • 540 grams honey
  • 100 grams candied peel (finely chopped - optional)
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons ground ginger
  • 2 teaspoons orange peel (optional)
  • 3 lemon zest
  • 500 grams flour
  • 4 teaspoons baking powder

For the Orange Buttercream Filling

  • 250 grams butter
  • 150 grams icing sugar
  • 50 grams honey
  • 1 orange peel (grated)
  • 1 orange (juiced)
  • 2 egg yolks

For the Cake

  • 8 medium eggs (separated)
  • 4 ounces turbinado sugar
  • 19 ounces honey
  • 4 ounces candied peel (finely chopped - optional)
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons ground ginger
  • 2 teaspoons orange peel (optional)
  • 3 lemon zest
  • 18 ounces flour
  • 4 teaspoons baking powder

For the Orange Buttercream Filling

  • 9 ounces butter
  • 5 ounces confectioners' sugar
  • 2 ounces honey
  • 1 orange peel (grated)
  • 1 orange (juiced)
  • 2 egg yolks

Method

Honey-Cake is a community recipe submitted by kirstendk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cake:

  • Whisk egg yolks with sugar and honey until white.
  • Mix baking powder, flour, peel and spices.
  • Mix wet and dry ingredients.
  • Whisk egg-whites and fold them in.
  • Pour the batter in a buttered springform tin and bake at 165 C for about 35 minutes, till the cake feels firm to touch. Let it cool completely.

    • Buttercream filling:

  • Put all the ingredients in a food processor until you have a soft cream.
  • Let it cool in the fridge, until it is spreadable.
  • Split the cake in three layers, spread the cream between the layers, wrap the cake in clingfilm and let it rest in a cool place for a few hours.

    • Cake:

  • Whisk egg yolks with sugar and honey until white.
  • Mix baking powder, flour, peel and spices.
  • Mix wet and dry ingredients.
  • Whisk egg-whites and fold them in.
  • Pour the batter in a buttered springform tin and bake at 165 C for about 35 minutes, till the cake feels firm to touch. Let it cool completely.

    • Buttercream filling:

  • Put all the ingredients in a food processor until you have a soft cream.
  • Let it cool in the fridge, until it is spreadable.
  • Split the cake in three layers, spread the cream between the layers, wrap the cake in clingfilm and let it rest in a cool place for a few hours.

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