Honey cake recipe

Learn how to make the perfect honey cake recipe with Chef Jeena.

Honey is fantastic sweetener for desserts, biscuits and of course cakes.

There are many different varieties of honey. In this cake recipe Chef uses eucalyptus honey for the cake batter and some clover honey for the filling. Eucalyptus honey has a delicious toffee flavor, any clear honey can be used in this honey cake recipe.

This delicious cake can be sliced in half and filled with fresh cream or simply slice the cake as a whole and serve with a dollop of fresh cream or creme fraiche.

Chefs honey cake has a beautiful golden color and a wonderful moist spongy texture, combine this with a delectable honey flavor and this honey cake is a winner!

If you love the taste of honey then there is no doubt about how much you will adore this honey cake recipe.

Ingredients for honey cake

1/3 cup Soft light brown sugar
4 level Tbsp Honey (Eucalyptus honey)
4 level Tbsp Condensed milk
1/3 cup of Margarine
2 medium Eggs
1 cup Plain flour
1/2 tsp Bicarbonate of soda
1/2 tsp baking powder
Pinch salt
1/2 tsp Vanilla essence

For the filling

Freshly whipped double cream or a Creme fraiche/Cream cheese filling

Honey can be added to sweeten the filling with lemon zest or a touch of lemon juice.

(The honey cake is a sweet cake so don't overly sweeten the filling unless you have a huge sweet tooth. Add a little honey at a time until it is perfect for your taste. Leaving the filling with a slight sour zing compliments the cake and tastes fabulous.)

Picture of golden honey cake.

Picture of golden honey cake base spread with fresh cream.

How to make a honey cake recipe

Place honey, margarine, light brown sugar and condensed milk into a mixing bowl.

To measure the honey and condensed milk:

Take a tablespoon in one hand and use the other hand to dip a teaspoon into the honey. Let the honey slip and drizzle from off the teaspoon into the tablespoon until the tablespoon is full and level.

Do this method for both the honey and condensed milk for perfect measurements.

Briefly stir together with a spoon then whisk.

Add all of the dry ingredients and two eggs.
Mix well.

Pour into a greased and floured 7+1/2 or 8 inch round cake tin.

Bake in a hot oven at gas mark 5 for 25 minutes, do not open the oven door during the first stage of cooking.

Turn the oven down to gas mark 3 and bake for a further 20-30 minutes.

Leave the honey cake to cool in the tin for 10 minutes then remove and finish cooling on a wire rack.

Once cool carefully use a bread knife to slice the cake in half.

Spread with fresh cream or other filling of your choice.

Place the lid of the honey cake on top of the cream filling and dust with powdered sugar.

Gently cover with plastic wrap and place in the fridge until desired.

The cake keeps very well in the fridge and tastes fabulous the next day.

This cake will keep in the fridge for as long as the cream filling does.

Enjoy this delicious honey cake recipe.

Shepherds pie filling recipe

Cooking a shepherds pie filling does not always mean you have to make a shepherds pie recipe.

A shepherds pie filling can be served with mashed potatoes on a plate for the whole family to enjoy. It not only tastes fabulous but takes less time to prepare.

This delicious shepherds pie filling recipe is very simple to cook and very nutritious to eat.

Chef uses a combination of vegetables - leeks, onions, carrots, mushrooms and peas all diced small to fit perfectly into the filling.

Leeks, carrots, garlic and onions give a fantastic flavor to the lamb filling.

Chef adds a lamb stock cube, if you can only find liquid stock then use part water part stock for this recipe.

This shepherds pie filling recipe is a great way to get the whole family eating a good hearty and nutritious meal.

Simply follow the recipe below and get cooking.

Ingredients for shepherds pie

500g Lean minced lamb
2 medium Leeks (washed/diced very small)
1 small Onion (diced very small)
5-6 small Carrots (diced very small)
4 large Garlic cloves (minced)
2 Cups/500ml Water
3-5 White mushrooms (diced very small)
1 Lamb stock cube
1 Tbsp Tomato puree
1 tsp Dried thyme
1 tsp Dried parsley
1/2 - 3/4 Cup Frozen Petite pois peas
1 tsp Paprika
Few drops Browning


How to make a shepherds pie filling

Take a large pan drizzle a dash of oil and lightly sweat/fry the leeks and onions until it starts to soften.

Add the garlic, turn down the heat a little stir well and and cook for a few more minutes.

Add the water, carrots, puree, paprika, thyme, parsley, lamb stock cube (crumbled up) and mushrooms.

Stir well bring to the boil then simmer on low for 20 - 30 minutes or until the vegetables have cooked and softened.

Once cooked add the minced lamb.

Place the minced lamb on top of the vegetables and chop at the mince using a spatula.

Stir well and simmer. Do not be tempted to add more water.

After a few minutes cooking the lamb and stirring, add the green peas.

Simmer with a lid for another 10-2- minutes, stirring occasionally.

Add a few drops of browning for the lovely dark brown color.

Use as a shepherds pie filling or simply serve with fresh creamy mashed potatoes.

Enjoy.

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