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Clover Fresh Milk and honey cake with berries and cream

Honey cake

Clover Fresh Milk and honey cake with berries and cream
Recipe by Anél Potgieter

Makes 1 cake 
Preparation time: 20 minutes
Cooking time: 40 minutes

180 g butter at room temperature 
2 1/8 cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs, at room temperature
1 cup Clover fresh milk 
1 tsp vinegar
¾ cup honey 
1 tsp vanilla extract
¾ cup sugar
1 cup heavy cream
2 Tbsp honey and extra for drizzling 
fresh berries, for serving 

Cooking instructions:
Heat oven to 180 °C. Spray 20 cm round cake pans with non-stick spray. 
Sift flour, baking powder, baking soda and salt into a large bowl. 
In a small bowl, beat eggs until smooth. 
In a medium bowl, stir together buttermilk, honey and vanilla.
Whisk butter to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
Whisk in the eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
Mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into centre of the cake comes out clean, 30 to 40 minutes.
Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unfold onto the rack, remove parchment and allow to cool completely.
Just before serving, whip the cream with the honey. Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and top off with some berries. 

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