honey crumble cake

In our Winter edition Megan Muldowney created some beautiful cakes using honey, these are one of them.

Ginger Lemon Crumb
3 tbsp brown sugar
2 tbsp sugar
½ tsp ground ginger, sifted
¾ cup plain flour
zest of 1 lemon
50g butter, melted

Cream Cheese Mixture
250g cream cheese
¼ cup honey (not liquid)
zest of 1 lemon
1 egg

Cake Batter
100g butter, softened
1 cup brown sugar, firmly packed
4 tbsp honey (not liquid)
2 eggs
1½ cups self-raising flour
1 tsp ground ginger
½ cup milk

Ginger Lemon Crumb
Mix together the sugars, ginger, flour and lemon zest so they are well blended.
Add the melted butter and mix through until the mixture has a crumb texture.

Cream Cheese Mixture
In a separate bowl, beat the cream cheese, honey and lemon zest until smooth and creamy. This should take about 1 minute.
Add the egg, and continue beating for a few seconds until the egg is fully incorporated into the cream cheese mixture.

Cake Batter
In a third bowl, beat the butter, sugar and honey for 3 minutes.
Add the eggs and continue beating until smooth and creamy.
Add 1 cup of flour and the ginger and beat until incorporated. Add the milk and remaining half cup of flour and beat until smooth.

Pour two thirds of the cake mixture into the bottom of the cake tin. I used a 10 inch, round cake tin with a removable base.
Pour the cream cheese mixture over the cake batter, making sure it is evenly spread.
Dollop spoonfuls of the remaining cake batter over the cream cheese mixture.
Finally, cover the entire surface with the crumb mixture.
Bake at 170°C for about 45–50 minutes.

honey crumble cake 2

1 Comment

  1. Love the sound of this recipe. I just normal everyday honey, which is probably liquid honey. Still making it and fingers crossed. Would be helpful if you explained about the honey.

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