What happens when you have 10kg of honey that’s too grainy and bitter to use for smoothies?
You try to use it up…. in as many ways as possible. Hence, honey tea cake time 🙂 I gave them cute little crowns of flaked almonds because, well… it’s cute. And delicious!
This is a melt and mix style of recipe, which makes six pretty large individual cakes. They didn’t even last until the next day, so I’m not sure if they are just as delicious the next day, but keep them in an airtight container and they should be fine 🙂
Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds
2 tsp baking powder
30g butter, softened
60g cream cheese
100g icing sugar
2 tsp cinnamon
Melt the butter and honey over very low heat until the butter is melted. Leave to cool for 20 minutes.
Preheat the oven to 160 degrees Celsius. Grease a 6-hole Texas-muffin pan.
Beat the eggs lightly and mix into the butter and honey mixture, followed by the flour and baking powder. Mix until combined and pour into the tray. Bake for 35 minutes, until the tops spring back when lightly touched. Cool in the tins for a bit and then unmold and cool completely.
To frost, beat the frosting ingredients together until light and fluffy. Spread on top of the cakes and arrange the the flaked almonds around the edges.