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Bee sting cake recipe

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Go all out with this honey-infused bake, inspired by the traditional German dessert. Featuring a light, sweet yeasted dough, the cake is topped with caramelised almonds and filled with a luscious honey custard-cream. This makes a wonderful celebration cake or a special teatime treat – everyone will want the recipe! See method

Serves 14
Takes 1 hr 10 mins plus rising, proving and cooling
332 calories / serving
Vegetarian

Ingredients

60ml whole milk
60g butter, diced, plus extra for greasing
275g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
50g clear honey
¼ tsp fine salt
2 large eggs, beaten

For the filling

400ml whole milk
4 large egg yolks
4 tbsp cornflour
1 tsp vanilla bean paste
75g clear honey
50ml whipping cream

For the topping

60g butter
75g clear honey
2 tbsp granulated sugar
125g flaked almonds

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1385kj
332kcal 17%
Fat
18g 26%
Saturates
8g 39%
Sugars
16g 17%
Salt
0.2g 3%

of the reference intake
Carbohydrate 32.2g Protein 8.5g Fibre 1.8g

Method

To make the dough, heat the milk and butter in a pan over a low-medium heat until the butter has melted and the milk is steaming. Set aside until lukewarm. Meanwhile, put the flour, yeast and honey in a mixing bowl; add the salt, keeping it separate from the yeast.
Add the milk mixture and eggs to the flour and mix to a smooth, slightly sticky dough. Tip onto a lightly floured surface and knead for 8-10 mins until springy and no longer sticky. Return to the bowl, cover and set aside somewhere warm for 1 hr-1 hr 30 mins until almost doubled in size.
To make the filling, heat the milk in a pan until steaming. Stir together the egg yolks, cornflour and vanilla in a mixing bowl. Add a third of the milk, stirring until smooth, then stir in the remaining milk. Return to the pan and cook, stirring constantly, over a low-medium heat, for 4-5 mins until lumps form, then whisk until thick and smooth. Transfer to a bowl; cover the surface with clingfilm. Set aside to cool, then chill.
For the topping, add the butter, honey and sugar to a pan over a medium heat and stir until the sugar has dissolved and the mixture is gently bubbling. Remove from the heat, stir through the almonds; set aside.
Grease and line the base of a 23cm springform cake tin. Once the dough has risen, lightly knead in its bowl, then spread in the base of the tin. Add the almond topping, then cover and prove for 30-45 mins until slightly puffed up. Preheat the oven to gas 6, 200°C, fan 180°C.
Bake the cake for 25-30 mins until risen and the topping is deep golden, making sure the almonds don’t burn. Cool in the tin for 10 mins, then run a knife around the edge, unclip the sides and transfer to a wire rack to cool completely.
To finish the filling, whip the honey using an electric hand whisk on the slowest setting until it starts to lighten in colour, then increase the speed and whip for 5 mins until light and fluffy. In a separate bowl, whip the cream to stiff peaks. Whisk the chilled custard and the whipped honey into the cream until smooth; return to the fridge.
Remove the cake from its base. Use a bread knife to cut it in half horizontally. Top the bottom half with the honey cream filling, leaving a 1cm border around the edge. Add the top, then slice to serve.

Tip: If the almond topping firms up too much before adding it to the dough, gently warm it over a low heat to loosen.

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