Cake recipes Archives

Afternoon tea

Champagne-and-blackcurrant celebration cake

40 minutes

Afternoon tea

Pistachio-and-cherry cake stack

Cake recipes

Vanilla sponge with miso butter icing

30 minutes

Apple recipes

Honey lekach with burnt honey butter and apple jam

1 hour

Apple recipes

Upside-down honey-and-apple cake

50 minutes

Afternoon tea

Clay-baked honey cake

30 minutes

Clay-baked honey cake

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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Champagne-and-blackcurrant celebration cake

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Clay-baked honey cake

Clay-baked honey cake

Ingredients

Method