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Clay-baked honey cake

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

6 free-range egg yolks
4 free-range eggs
30 g icing sugar
180 g honey
70 g flour

For the whipped honey:

1⁄2 cup honey

Method

1. Preheat the oven to 150°C. Beat the egg yolks, whole eggs and icing sugar for 3 minutes.

2. Simmer the honey for 5–8 minutes and pour into the egg mixture in a thread. Whip until pale and thick. Pour into a 20 cm clay dish or cake tin and bake for 30 minutes. The cake should be wobbly. Cool in the pot. Serve with the whipped honey.

3. To make the whipped honey, beat it until thick and pale.

Find more cake recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

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