Bee Sting Cakes //

It’s really feeling like springtime here in Glasgow. The sun’s been shining, the crocuses and daffodils are starting to bloom, I love it! Spring is probably the best season, in my opinion. It’s my birthday in April, daffodils are my favourite flowers, and there’s something so exciting about seeing the seasons change from winter to springtime.

 

Spring baking needs to be light, sweet and fun. So when Inghams got in touch about their latest project, Ingham’s Foodie Finds, celebrating the culinary delights of some of the most popular European destinations they visit, I had the perfect thing in mind already! It’s an adapted version of the German sweet treat, Bienenstich, aka Bee Sting Cake. It’s a honey sweet sponge cake, topped with a buttery, honey-almond streusel. The original version is served full of custard, so I’d recommend serving it with that, or warm with a lovely scoop of creme fraiche.

Ingredients For Sponge:

280g unsalted butter, softened

280g caster sugar

Few drops of vanilla extract

4 eggs

280g self-raising flour

Pinch of salt

2.5 tbsp Greek natural yoghurt

2 tbsp honey

. Pre-heat oven to 160c. Grease & line your chosen tin. I used a tall silicone cupcake tray, which yielded 12 cakes. I’ve also made this recipe as a bundt. Would fit a 20cm round cake tin. Double the recipe to make a layer cake.

. Beat together the butter, sugar and vanilla for a few minutes, until light and fluffy. Weigh all the dry ingredients together in a separate bowl.

. Add the eggs to the mixture, then the flour, and fold through together until just combined.

. Fold through the honey and yoghurt last.

. Pipe or spoon the mixture into your chosen cake tin or moulds, and bake for 20 minutes.

Whilst baking, make your streusel topping:

85g unsalted butter

65g caster sugar

2 tbsp honey

25ml double cream

225g flaked almond

. Heat everything except the almonds together in a small pan, until melted, then allow to cook for one minute. Remove from the heat and stir in the flaked almonds. Allow to cool slightly.

. After 20 minutes in the oven, take out your cakes, and spoon a tablespoon of your streusel topping on, then return to the oven for another 5 – 7 minutes, until the flaked almonds are just starting to brown.

. Allow to cool in the tin, but they are delicious warm! Serve with custard or creme fraiche.

This post was made in collaboration with Inghams’, who asked me to participate in their Inghams’ Foodie Finds campaign. Check out the other recipes featured on Instagram with #InghamsFoodieFinds. I was not paid to write this post.

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