Honey Bee Cake

If you’re off to London this summer, don’t miss the new Winnie the Pooh playroom at the Athenaeum Hotel (recently recognised as the Best UK Family Hotel). Packed with loads of Winnie toys, musical instruments, Lego Duplo, colouring sets and games all featuring the beloved bear and his friends, the Hundred Acre Wood setting playroom is now open for summer playtime. The playroom is sure to be a hit with the more than 1,000 children who visit the hotel each summer, giving parents a welcome break to enjoy a meal or spa treatment, as the hotel’s nanny keeps a watchful eye over the kids in the playroom. Even parents may not want to miss out on the complimentary honey-flavoured ‘High Tea’, made using Regent’s Park bees’ honey, which will be hosted by the kids’ concierge in the playroom every weekend.
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About this Recipe

By: Sheridan Rogers

If you’re off to London this summer, don’t miss the new Winnie the Pooh playroom at the Athenaeum Hotel (recently recognised as the Best UK Family Hotel). Packed with loads of Winnie toys, musical instruments, Lego Duplo, colouring sets and games all featuring the beloved bear and his friends, the Hundred Acre Wood setting playroom is now open for summer playtime. The playroom is sure to be a hit with the more than 1,000 children who visit the hotel each summer, giving parents a welcome break to enjoy a meal or spa treatment, as the hotel’s nanny keeps a watchful eye over the kids in the playroom. Even parents may not want to miss out on the complimentary honey-flavoured ‘High Tea’, made using Regent’s Park bees’ honey, which will be hosted by the kids’ concierge in the playroom every weekend.

Ingredients

  • light sour cream 250g
  • eggs 2, organic or free range
  • plain flour 185g, sifted
  • sugar 150g sugar
  • baking powder 2 teaspoons
  • bicarbonate of soda (baking soda) 1/2 teaspoon
  • salt 1/4 teaspoon
Honey Bee Topping
  • unsalted butter 60g
  • milk 3 tablespoons
  • brown sugar 1/4 cup
  • honey 1/3 cup
  • ground cinnamon 1 teaspoon
  • walnuts 1 cup

Preheat oven to 180degC. Line the bottom and sides of a 23cm square cake tin with non-stick baking paper. In a mixing bowl, beat together the sour cream and eggs.  Add the sifted dry ingredients and beat until smooth.  Be careful not to overbeat as it will toughen the mixture. Spoon into the prepared pan and spread with the honey bee topping.  Bake for 20 – 25 minutes or until a skewer inserted in the centre comes out clean. For the topping: combine the butter, milk, brown sugar, honey and cinnamon in a small saucepan.  Heat until butter has melted, stirring to combine.  Remove from heat, add the walnuts and cool slightly before spooning over cake batter. Tip: The walnuts will have more flavour if lightly toasted – spread them on a baking sheet and place in a moderate oven for 5 – 8 minutes.