Buzzing Bee Cake
From jo_jo_ba 17 years ago
- 90 minutes to make
- Serves 12
Original recipe from Nigella Feasts, I’ve taken it and tweaked it in and out to give it a it more of a kick, a bit more fibre and a touch less fat with a whole lot of moisture still packed inside. Don’t let the baking time throw you, it DOES take this long! Read more Tent with foil about ½ way through though, to avoid over-browning the top. See less
Ingredients
- Cake: shopping list
- 4 ounces bittersweet chocolate, melted shopping list
- 1 cup brown sugar shopping list
- ¼ cup soft butter shopping list
- ¼ cup apple butter shopping list
- ½ cup honey shopping list
- 1 egg shopping list
- 2 tsp cornstarch shopping list
- ¾ cup flour shopping list
- ¾ cup whole-wheat flour shopping list
- 1 teaspoon baking soda shopping list
- 1 tablespoon cocoa shopping list
- 1 cup hot coffee shopping list
- Glaze: shopping list
- ¼ cup water shopping list
- ½ cup honey shopping list
- 4 ounces semisweet chocolate, finely chopped shopping list
- 2 ounces unsweetened chocolate, chopped shopping list
- ½ cup powdered sugar shopping list
- Bees: shopping list
- 1 ounce yellow marzipan shopping list
- 12 flaked almonds (plus extra if needed) shopping list
How to make it
- Preheat the oven to 350 degrees F, and butter and line a 9-inch spring-form pan.
- Beat together the sugar, butter and apple butter until airy and creamy, and then add the honey.
- Add egg, beating it in with cornstarch and 2 tablespoons of the flour.
- Fold in the melted chocolate, and then the rest of the flours and baking soda.
- Sift in the cocoa and then beat in the coffee.
- Mix everything well and pour into the prepared pan.
- Cook for 1 ½ hours.
- Let the cake cool completely in the tin on a rack.
- To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolates, swirling it around to melt in the hot liquid. Leave it for a few minutes, then stir together.
- Sift in the sugar and whisk again until smooth.
- Pour the glaze over the cold cake, keeping the pan of glaze for making the stripes on the bees. Let cake set for a minimum 2 hours.
- Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.
- Paint stripes with the glaze left in the pan from icing the cake, then very carefully attach the flaked almonds at an angle to make the bees' wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare.
shuga
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" It was excellent "