Ingredients
Method
A bit of this, a bit of that
- Honey cake
- 175g unsalted butter
- 180 ml veg oil
- 275g dark brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 180g honey
- 475g plain flour
- 3.5tsp baking powder
- 1.5 tsp cinnamon
- 1 tsp salt
- 100g Onken Greek-Style Natural Set
- 90 ml whole milk
- 100g toasted pecans
- Honey buttercream
- 400g unsalted butter
- 800g icing sugar
- 60g Onken Greek-Style Natural Set
- 2 tsp honey
Step-by-step
- 1 Preheat your oven to 160C Fan Oven 180C Conventional. Butter two 7 inch sandwich tins and line with non-stick baking paper.
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2
In your mixing bowl add your butter, oil and sugar and beat for 3-4 minutes until creamy.
- 3 Add in your eggs, vanilla and honey and mix to combine.
- 4 Combine all your dry ingredients in a bowl and separately mix together your milk and yogurt.
- 5 Add a 1/3rd of your dry ingredients and mix.
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6
Keep alternating between your dry and wet ingredients until all mixed in.
- 7 Separate into your two tins and bake for 45 minutes or until a skewer comes out clean.
- 8 Once cooled make your buttercream by whipping your butter on a medium speed until fluffy and pale in colour.
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9
Add your icing sugar in 3 parts, mixing for a minute after each.
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10
Beat your buttercream for 3 minutes until light and fluffy.
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11
Add in your yogurt and your honey and mix for a further 1-2 minutes.
- 12 Cut your sponges in half so you have 4 layers of cake and layer up with your buttercream and toasted pecans between each sponge.
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13
I decorated mine with some yellow piped flowers but feel free to get creative.
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