Poppy Seed Honey Cakes

Name: Poppy Seed Honey Cakes
Ingredients: 175 g unsalted butter, cubed, softened; 100 g golden caster sugar; 135 g honey; 140 g plain flour; 2 tsp baking powder; 3 eggs; 1 orange, zest of; 2 Tbsp orange juice; 2 Tbsp cornflour; 2 Tbsp poppy seeds; 200 g whipping cream, cold; icing sugar, as needed; edible flowers, as needed

A classic honey cake. These are perfect for gifting, BBQs, picnics, or parties. The type of honey will subtly change the flavour of the cakes and while any honey will make fantastic tasting cakes, we recommend using an orange blossom, wildflower, or herbal honey. This recipe makes three 10 cm (4") cakes but can be scaled up to make six cakes.

Difficulty

Low

Time

60 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Ingredients

Servings

Makes

3 cakes

For the sponge

175 g unsalted butter, cubed, softened
100 g golden caster sugar
135 g honey
140 g plain flour
2 tsp baking powder
3 eggs
1 orange, zest of
2 Tbsp orange juice
2 Tbsp cornflour
2 Tbsp poppy seeds

For the decoration

200 g whipping cream, cold
icing sugar, as needed
edible flowers, as needed

Utensils

3 Round cake tins 10 cm (4"), KCL96.004DG, KCL95.429SI, KCL95.004SI, Creaming Beater, Whisk Tool

Instructions

Step 1

Preheat the oven to 160ºC.

Grease and line tins with parchment paper.

Fit the Creaming Beater.

Add butter, sugar and 85 g honey into the appliance bowl.

Mix for 3 minutes on speed 2, until light and fluffy.

Add flour, baking powder, eggs, orange zest and juice.

Mix for 1 minute on speed 2, until incorporated.

Add cornflour and poppy seeds.

Mix for 1 minute on speed Min, until combined.

Divide the batter evenly between the tins.

Bake for 25 minutes at 160ºC, until risen and firm to touch.

Remove from the oven and let cool in the tins.

Transfer the cakes to a wire rack and let cool completely.

Step 2

Clean the appliance bowl and fit the Whisk Tool.

Add cream and 50 g honey into the appliance bowl.

Whisk for 1 minute on speed Max, until stiff peaks form.

Tip: If the cream has not reached stiff peaks, repeat the step but keep an eye on the cream and stop at the desired consistency.

Step 3

Slice each cake into two layers.

Spread the cream evenly on the bottom three cake halves.

Top with the other cake halves.

Dust with icing sugar and decorate with edible flowers.

Serve.

You can also prepare this recipe* with:

Products

Cooking Chef XL KCL95.429SI

Cooking Chef XL KCL95.004SI