Name: Our delicious Bee Sting Cake is heaven on a plate
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8-10
Ingredients: 75g butter, chopped; ¼ cup firmly packed brown sugar; ¼ cup honey; ¾ cup flaked almonds; CUSTARD; 3 egg yolks; ¼ cup caster sugar; 2 tbsp custard powder; 1 tbsp plain flour; 1¼ cups milk; CAKE; 125g butter, softened; 1 cup caster sugar; 2 tsp vanilla bean paste; 3 eggs; ½ cup milk; 1²⁄³ cups self-raising flour

Our delicious Bee Sting Cake is heaven on a plate

A simplified spin on a beloved German treat.

Skip to Recipe

Serves 8-10

Prep

15M

Cook

1H 30M

Total

1H 45M

TIP: If some almond mixture sticks to the base of the pan, spoon it over the cake top while it’s still warm.

Ingredients

75g butter, chopped

¼ cup firmly packed brown sugar

¼ cup honey

¾ cup flaked almonds

CUSTARD

3 egg yolks

¼ cup caster sugar

2 tbsp custard powder

1 tbsp plain flour

1¼ cups milk

CAKE

125g butter, softened

1 cup caster sugar

2 tsp vanilla bean paste

3 eggs

½ cup milk

1²⁄³ cups self-raising flour

Method

Step 1

1 Grease a 20cm round cake pan. Line base and side with baking paper.

Step 2

CUSTARD: Whisk egg yolks, sugar, custard powder and flour in a bowl until combined. Heat milk in a medium saucepan until hot. Gradually whisk hot milk into egg mixture until smooth. Return mixture to the saucepan over a medium-low heat. Cook, whisking, until the custard mixture boils and thickens. Transfer to a bowl. Cover the surface with plastic wrap. Cool to room temperature.

Step 3

Melt butter in a small saucepan over a low heat. Add sugar and honey. Stir until sugar is dissolved. Stir in almonds. Remove from heat. Pour over base of prepared pan.

Step 4

CAKE Beat butter, sugar and vanilla in a large bowl of an electric mixer until pale and creamy. Beat in eggs, one at a time, until combined. Fold in milk and sifted flour in two batches, until just combined. Gently spoon mixture over nuts in pan. Spread evenly.

Step 5

Cook in a 160°C preheated oven for about 50-55 mins, or until cooked when tested. Remove from oven. Stand in pan for 10 mins only. Invert cake onto a wire rack lined with baking paper (see Tip). Allow to cool.

Step 6

Cut cake in half horizontally. Whisk the custard until smooth. Spread custard over cake base. Replace cake top. Serve at room temperature.

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