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Honey Cake

Total Time

1hr

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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. 1 Preheat your oven to 160 degrees fan and grease and line 2 x 7 inch tins
  2. 2 In your mixing bowl add your butter, oil and sugar and beat for 3-4 minutes until creamy
  3. 3 Add in your eggs, vanilla and honey and mix to combine
  4. 4 Combine all your dry ingredients in a bowl and separately mix together your milk and yogurt
  5. 5 Add a 1/3rd of your dry ingredients and mix
  6. 6 Keep alternating between your dry and wet ingredients until all mixed in
  7. 7 Separate into your two tins and bake for 45 minutes or until a skewer comes out clean
  8. 8 Once cooled make your buttercream by whipping your butter on a medium speed until fluffy and pale in colour
  9. 9 Add your icing sugar in 3 parts, mixing for a minute after each
  10. 10 Beat your buttercream for 3 minutes until light and fluffy
  11. 11 Add in your yogurt and your honey and mix for a further 1-2 minutes
  12. 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 
  13. 13 I decorated mine with some yellow piped flowers but feel free to get creative

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Total Time

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