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Honey Cake
Honey Cake
  • By Course or Type

Honey Cake

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  • INGREDIENTS
  • NUTRITIONAL INFORMATION
  • HOW TO PREPARE
  • REVIEWS
  • For the cake dough:
  • 4 Eggs
  • 3 cup Caster sugar
  • 1 teaspoon Vanilla essence
  • 1 cup Plain flour
  • 1 teaspoon Lemon zest
  • 1 cup butter
  • For the honey syrup:
  • 1 tablespoon Honey
  • 1 cup Water
  • For the cream filling:
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 3 cup butter
  • 1 cup corn flakes
  • Energy 542 Kcal
  • Protein 9.1 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Whip the eggs and caster sugar for 6-8 minutes then add in the vanilla essence.
2
Sift the flour over the egg mixture in three batches with the grated lemon zest. Use a metal spoon to gently fold the mixture together. Add in the melted butter.
3
Pour the mixture into a 22cm greased round tin and dust with flour. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack and set aside to cool.
4
In a bowl, combine softened butter, and NESTLÉ Sweetened Condensed Milk, mix by using a hand mixer for 5-6 minutes or until mixture well combined and smooth. Put the cream mixture minimum of 1 hour in the fridge to be more stiff.
5
Mix the honey with water. Set aside.
6
Slice the cake into 3 layers. Spoon honey mixture over the layers. Fill with ½ of the cream filling between layers. Spread other half of cream on top and sides of the cake.
7
Cover the top and the sides of the cake with corn flakes by using your hand.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Honey Cake with

  • For the cake dough:
  • 4 Eggs
  • 3 cup Caster sugar
  • 1 teaspoon Vanilla essence
  • 1 cup Plain flour
  • 1 teaspoon Lemon zest
  • 1 cup butter
  • For the honey syrup:
  • 1 tablespoon Honey
  • 1 cup Water
  • For the cream filling:
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 3 cup butter
  • 1 cup corn flakes
NUTRITIONAL INFORMATION

Honey Cake with

  • Energy 542 (Kcal)
  • Protein 9.1 (g)
HOW TO PREPARE

Honey Cake with

1
Whip the eggs and caster sugar for 6-8 minutes then add in the vanilla essence.
2
Sift the flour over the egg mixture in three batches with the grated lemon zest. Use a metal spoon to gently fold the mixture together. Add in the melted butter.
3
Pour the mixture into a 22cm greased round tin and dust with flour. Bake in a 175°C preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack and set aside to cool.
4
In a bowl, combine softened butter, and NESTLÉ Sweetened Condensed Milk, mix by using a hand mixer for 5-6 minutes or until mixture well combined and smooth. Put the cream mixture minimum of 1 hour in the fridge to be more stiff.
5
Mix the honey with water. Set aside.
6
Slice the cake into 3 layers. Spoon honey mixture over the layers. Fill with ½ of the cream filling between layers. Spread other half of cream on top and sides of the cake.
7
Cover the top and the sides of the cake with corn flakes by using your hand.
REVIEWS

Honey Cake with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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