Bee-sting cake

Bee-sting cake Food Recipe

For the almond sponge
125g soft unsalted butter
125g caster sugar
1 tsp almond extract
4 large eggs
125ml milk
200g self-raising flour
½ tsp baking powder
½ tsp fine sea salt
150g ground almonds

For the topping
55g unsalted butter
55g caster sugar
75g clear honey
2 tbsp double cream
100g flaked almonds

For the filling
25g custard powder (not instant)
150ml milk
100g caster sugar
100g soft unsalted butter
2 tbsp double cream or milk
1 tsp vanilla bean paste or extract

Step by step
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm springform tin. Beat together all of the almond sponge ingredients in a large mixing bowl for 2-3 minutes with an electric mixer.

Smooth into the cake tin and bake for 50-55 minutes until the cake is almost completely cooked – a skewer inserted in the centre should have just a few crumbs clinging.

For the topping, place the butter, sugar, honey and cream in a small pan with a pinch of salt. Heat gently, stirring, until the sugar has dissolved. Bubble for 4 minutes or until it has changed from a light yellow to pale beige. Take off the heat and stir in the flaked almonds. Set aside to cool. When the cake is cooked, warm the topping briefly then pour it evenly over the cake. Return the cake to the oven for 7-8 minutes until golden brown. Leave the cake in the tin for at least 15 minutes, then remove carefully and leave to cool completely.

Meanwhile, prepare the filling. Put the custard powder in a small pan and gradually mix in the milk, then add half the sugar. Stirring constantly, slowly bring to the boil over a low heat, and cook for 3 minutes, until very thick. Pour into a bowl, press clingfilm directly onto the surface and cool to room temperature.

Beat the butter and remaining sugar until very soft and creamy. Beat the cream or milk plus the vanilla into the cooled custard, whisking until it is smooth, then gradually beat this into the creamed butter mixture, for the filling.

Slice through the cooled cake horizontally and spread the lower half with the custard filling. Reposition the almond-crusted sponge on top. Cut into wedges to serve.