Honey-Cake

A community recipe by kirstendk

Not tested or verified by Nigella.com

Print me

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!

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.

Tell us what you think

Other recipes you might like

Honey Chocolate Cake

By Nigella

Honey Cake

By Nigella

Honey Chocolate Mousse

By Coby

Recipe by Anne Sofie

Ginger and Honey Snaps

By Anne Sofie

Join in

Send us your recipe

Ask us a question

Share a tip with us

Introduction

Share or save this

For the Cake

For the Orange Buttercream Filling

For the Cake

For the Orange Buttercream Filling

Method

Try This Tip

Asked and Answered

Share or save this

Tell us what you think

Other recipes you might like

Join in