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Afternoon tea

3-ingredient Victoria sponge sandwich

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Beesting cake

35 minutes

Beesting cake

Serves 6 – 8 people

Difficulty Easy

Prep Time 20 minutes, plus 1–2 hours’ chilling time

Cooking Time 35 minutes

Ingredients

For the custard:

4 T custard powder
40 g sugar
2 cups milk

For the pecan layer:

100 g coarsely chopped pecans
¼ cup honey
100 g brown sugar
115 g butter

For the cake batter:

3 large free-range eggs
150 g sugar
1/4 cup plain yoghurt
125 g butter
1/2 cup milk
1 t essence
180 g flour
2 t baking powder

Method

1. Make the custard according to package instructions for a thick custard. Place in the fridge to cool. The custard will set very thick.

2. Preheat the oven to 180°C. To make the pecan topping, place the pecans, honey, sugar and butter in a saucepan over a medium heat and stir until the honey and sugar have dissolved and the butter has melted. Pour into a greased 20–22 cm cake tin and set aside.

3. To make the cake batter, beat the eggs and sugar together until pale and fluffy. Gently stir in the yoghurt and vanilla. Sift the flour and baking powder, then fold in gently. Heat the milk and butter, then stir in vanilla. Whisk into the batter.

4. Pour the batter over the pecan mixture. Bake for 40 minutes, then allow to cool slightly. Invert onto a plate, spooning over any remaining topping. Set aside to cool.

5. To assemble, slice the cooled cake in half horizontally. Blend the cooled custard using a food processer or hand blender until smooth. Spread the custard onto the bottom layer of cake. Carefully add the top layer. Chill for 1–2 hours before serving

Find more cake recipes here

Videographer: Barry de Villiers
Photographer: Shavan Rahim
Hair & makeup: Diane Bessesen

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Beesting cake

Beesting cake

Ingredients

Method