Honey Cake Recipe

Inspired by Estelle

Time50m

Serves12

local Bare Honey de leche, hazelnut praline, honeycomb toffee

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Ingredients

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Honey Cake Ingredients

2 cups 00 bread flour

1 tsp Baking powder

1 tsp Celtic sea salt

1 cup Unsalted butter, softened

1 cup granulated sugar

1 cup Bare Honey de leche

3 large Eggs

1 tsp Watkins vanilla extract

1 cup Hazelnut praline

1 cup Honeycomb toffee, crushed

Method

Honey Cake Directions

Prepare the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Honey and Eggs

Mix in the Bare Honey de leche until well combined. Then add eggs one at a time, mixing well after each addition, and stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in Praline and Toffee

Gently fold in the hazelnut praline and crushed honeycomb toffee into the batter.

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.