Ingredients
Units Scale
Beehive honey cakes
- 300g butter
- 1 cup honey
- 6 eggs
- 3/4 c milk
- 3 cups self raising flour
- 1 cup plain flour
- 1.5 tsp baking powder
- 1.5 tsp baking soda
Honey soaked glaze
- 6 tbsp honey
- 6 tsp brown sugar
- pinch of ginger
- runny honey
Instructions
- In a saucepan, over medium heat, stir together the honey, the brown sugar and butter, until the sugar melts.
- Let cool until the mixture can be touched ( be careful not to burn yourself if testing!)
- Pour the mixture into the mixing bowl, then whisk in the eggs.
- Add in the milk, then stir in the flour, baking powder and baking soda.
- Prep your cake pans by buttering with melted butter, and sift flour over to coat the butter.
- Turn over the cake pans to remove any excess.
- Fill the cake pans with the cake mixture to 3/4 full.
- Bake in a 150C preheated oven for ~1 hour.
- Repeat until all mini beehive cakes are baked. Alternatively, make one set of mini beehive cakes and make one large beehive (see Amazon links in notes). Set aside to cool.
- In a saucepan, stir together the honey, brown sugar and pinch of ginger. Warm until the sugar is dissolved and the honey mixture starts to bubble around the edges.
- Place the mini beehive cakes onto a baking paper lined tray and pour the honey mixture over. Let sit to soak for 1/2 hour.
- Turn on oven to 160C, pour pure runny honey over the cakes and place in the oven for 15-20 minutes, making sure the honey doesn’t burn.
- Remove and let cool before serving.
Notes
I bought my Nordic Ware beehive cakelet pan and large beehive cake pan from Amazon.
- Prep Time: 30 mins
- Cook Time: 1 hour