honey jumble sour cream cake
- ⅓ cup (115g) honey, plus extra to serve
- ½ cup (110g) caster (superfine) sugar
- 125g unsalted butter, chopped
- 2 teaspoons vanilla extract
- 1 teaspoon bicarbonate of (baking) soda
- 3 eggs
- 3¼ cups (485g) plain (all-purpose) flour, plus extra for dusting
sour cream icing
- 500g cream cheese, chopped and softened
- 500g sour cream
- 1 cup (160g) icing (confectioner’s) sugar, sifted
- 1 tablespoon honey
- Preheat oven to 180°C (350°F). Line a lightly greased 9cm x 24cm loaf tin with non-stick baking paper and set aside.
- Place the honey, sugar, butter and vanilla in a medium saucepan over medium heat. Cook for 5–6 minutes or until sugar has dissolved and the mixture has reduced slightly. Remove from heat and set aside for 5 minutes to cool slightly. Add the bicarbonate of soda and whisk to combine.
- Place the eggs in a jug and whisk well. Gradually add the eggs to the honey mixture, whisking constantly until well combined. Add the flour and stir to combine.
- Divide the dough in half. Roll out each half between 2 sheets of lightly floured non-stick baking paper to a 3mm-thick 30cm x 40cm rectangle. Place on 2 large baking trays and cook for 10–12 minutes or until golden brown. Using the base of the loaf tin as a guide, cut six 9cm x 24cm rectangles from the baked dough. Allow to cool completely.
- Place the cream cheese, sour cream, icing sugar and honey in a large bowl. Using hand-held beaters, beat until well combined and thick.
- Place 1 cup of the icing in the base of the tin and spread to an even layer. Top with 1 of the biscuits. Top with a further ¾ cup of the icing and spread evenly. Repeat with remaining biscuits and icing, ending on a biscuit layer. Refrigerate for 6 hours or until firm. Turn out onto a plate and remove the tin. Cut into slices and drizzle with extra honey to serve. Serves 8–10.
There are no comments for this entry yet.