Honey Cakes with peanutbutter frosting (533x800)

Incorporating honey into your baking is a great way to add moisture, flavour and goodness to the final product. My favourite honey baking combos are peanut butter and honey, or lemon, honey and ginger. These are classic flavour combinations, and for good reason too. Like any successful relationship they work together, balancing each other out.

Recipe by Megan Muldowney

Honeyed Nuts
½ cup blanched almonds, chopped
1 tbsp honey (not liquid)

Honey Cakes
¾ cup canola oil
¾ cup honey (not liquid)
¼ cup caster sugar
2 eggs
½ cup milk
½ tsp vanilla essence
2 cups self-raising flour

Peanut Butter Frosting
200g butter, softened
3 tbsp smooth peanut butter
3¼ cups icing sugar

Honeyed Nuts
Using a spoon, blend the chopped nuts and honey together until the nuts are well coated. Place the nuts on an oven tray lined with baking paper.
Bake on a low heat, 140°C, for about 15 minutes until golden brown. You will need to stir them about twice during this process. They can burn very easily, so keep an eye on them. Set them aside to cool down.
When cool, chop to a finer consistency.

Honey Cakes
Lightly grease and flour a 12 capacity mini cake pan.
In a medium bowl, beat together the oil, honey and caster sugar until combined.
Beat in the eggs, milk and essence, followed by the flour, half a cup at a time.
Pour the batter into the prepared mini cake tins and bake at 170°C for about 20–25 minutes.

Peanut Butter Frosting
Beat together the butter, peanut butter and icing sugar for 3–5 minutes until light and fluffy.

Final Assembly
Level off the tops of the cakes before piping the icing on. This doesn’t have to be much, just enough to give them an even appearance.
Sprinkle the honeyed nuts onto the iced cakes.

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