Thursday, 18 May 2017

Pumpkin Honey Cake

I love belonging to a community of growers and producers.  My friend Helena is a beekeeper and often gives me a jar or two of her delicious honey and knowing me as she does, a packet of scrumptious old fashioned thick crumpets from a specialty baker. What a treat! I really enjoy a well toasted crumpet with lots of butter and honey and whilst I keep them as treat, they are one of the great morning pleasures.

There always seems to be a couple of open and nearly empty jars of honey in the pantry and from time to time I make this cake to use them up including any that have crystallised. 

The type of honey really impacts on the flavour of the cake, I prefer the more robust styles of honey for this cake, however, use any honey that you like. The cake is best made in advance and left for the flavour to mature. It can be eaten plain, with the glaze or for a more luxurious treat add a layer of whipped honey cream. If not creamed there is no need to refrigerate the cake. Sometimes for dessert I just use the honey cream and cover the top and sides as well as in the layers.

Mostly I bake the cake as a slab and use the glaze  on top with the honey cream filling.

Pumpkin Honey Cake

180 g soft butter
1 cup honey
4 eggs
3 cups SR flour
1 cup sour cream
½ teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
1 cup grated pumpkin (150 g or a bit more)

Honey Cream
300 ml cream
2 – 3 teaspoons honey

Extra honey for filling - optional
Finely ground pepitas - optional

Honey Glaze
1 1/2 cups icing sugar
2 teaspoons butter
1 tablespoon honey

Preheat oven 170 deg C. Grease and line cake tin or two sandwich pans.

Beat the butter and honey together, gradually add eggs, beating well.

Add sour cream, pumpkin, spices and bicarbonate of soda. Stir in flour and mix well.

Bake at 170 deg C for ten minutes and then reduce heat to 160 deg C until cooked. Golden brown in colour, the edges will shrink slightly from side of cake tin and a skewer comes out clean. Allow to cool. 

To Serve
Split cake (cakes) in two or three depending on the thickness of the baked cakes and how many layers you would like. Spread the base with a little honey if desired and sandwich the layers together with whipped cream. Ice the cake with the honey glaze and top with the ground pepitas. Refrigerate for several hours or overnight.

Honey Glaze
Melt butter and honey in a microwave bowl large enough to hold the icing sugar. Add the icing sugar and stir well. If necessary add a little water or extra to make a spreadable icing. Microwave the icing on high for 10 seconds, mix and microwave for another 10 seconds. The icing should go runny, pour over the cake. You need to do this immediately as it will set quickly.

Honey Cream

Whip cream and honey together until stiff.

I use a cutting board or heavy plate to flatten a cake that has risen too much in the middle. A non stick cake cooler stops the board from touching the cake.

1 comment:

  1. Kerrie I wish you'd stop publishing such tempting recipes - I am a vey week person and am still trying to resist the Evil slice!!