Arabian Honey Cake
Recipe created by Chef Ashian Topno
A mystical cake with the zest of honey. Learn how to bake an Arabian Honey Cake today.
Recipe Ingredients
Ingredient
Weight
For the Sponge:
| Pillsbury™ Egg Free Tea Time Vanilla Mix | 1 Kg |
| Water | 450 g |
| Oil | 150 g |
| Milk powder | 25 g |
| Custard powder | 25 g |
For the Garnish:
| Almond flakes | 300 g |
For the Florentine:
| Unsalted butter | 175 g |
| Breakfast Sugar | 175 g |
| Fresh cream | 75 g |
| Fresh cream | 35 g |
Preparation
- Add the premix, oil, water, milk and custard powder in a mixing bowl for a minute and mix at Speed 1, using the paddle attachment.
- Scrape the sides and bottom of the bowl for even consistency.
- Mix it for another 3 minutes at Speed 2.
- Pour in desired moulds.
- Garnish it with the almond flakes.
- Bake the sponge at 170°C for 22-25 minutes till 70% done.
- While the cake is getting baked, take a pan out and add all the florentine ingredients. Heat the florentine till the sugar melts.
- Remove the 70% baked cake and pour the florentine above the cake. Bake till golden brown crust comes above the cake.
