HONEY JUMBLE SOUR CREAM CAKE

INGREDIENTS

  • ⅓ CUP (115G) HONEY, PLUS EXTRA TO SERVE
  • ½ CUP (110G) CASTER (SUPERFINE) SUGAR
  • 125G UNSALTED BUTTER, CHOPPED
  • 2 TEASPOONS VANILLA EXTRACT
  • 1 TEASPOON BICARBONATE OF (BAKING) SODA
  • 3 EGGS
  • 3¼ CUPS (485G) PLAIN (ALL-PURPOSE) FLOUR, PLUS EXTRA FOR DUSTING

SOUR CREAM ICING

  • 500G CREAM CHEESE, CHOPPED AND SOFTENED
  • 500G SOUR CREAM
  • 1 CUP (160G) ICING (CONFECTIONER’S) SUGAR, SIFTED
  • 1 TABLESPOON HONEY
HONEY JUMBLE SOUR CREAM CAKE #Cakerecipes


INSTRUCTIONS

  1. Preheat oven to 180°C (350°F). Line a lightly greased 9cm x 24cm loaf tin with non-stick baking paper and set aside. 
  2. Place the honey, sugar, butter and vanilla in a medium saucepan over medium heat. Cook for 5–6 minutes or until sugar has dissolved and the mixture has reduced slightly. Remove from heat and set aside for 5 minutes to cool slightly. Add the bicarbonate of soda and whisk to combine. 
  3. Place the eggs in a jug and whisk well. Gradually add the eggs to the honey mixture, whisking constantly until well combined. Add the flour and stir to combine. 
  4. Full instructions visit @donnahay

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