Pretzel Honey Cake

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“No one has ever made me a birthday cake before!”

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So this cake happened. Birthday cake is one of my favourite things in the world. Birthday cake deprivation is an issue close to my heart (although don’t worry, I am only half-serious in saying that, the world has bigger issues….).

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The guy who said this to me was from Germany, so I thought that maybe a vanilla and honey cake would be nice…. however somehow I put a tad too much baking soda into the ‘pretzel’ layers and it tasted like pretzels! I would attribute this to the ‘soda’ flavour that the caustic soda coating on pretzels gives them….

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The flavours work really nice together and the cake is nice and fluffy šŸ™‚ I made it a square because that was the only baking tin we had in our flat at the time….

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Anyway, here is the recipe šŸ™‚

Pretzel Birthday Cake
Cinnamon Layer:
2 cups flour
3/4 cup sugar
1&1/2 tsp baking soda
1 tsp cinnamon
1 tsp vanilla essence
1/8 cup white vinegar
1/4 cup oil
1&1/2 cups water
Honey Layer:
3 tsp lemon juice
1 egg
3 Tbsp oil
1/2 cup water
1/3 cup sugar
1/3 cup honey
1/2 tsp baking powder
1/4 tsp baking soda
1 cup flour
Icing:
100g butter
2 cups icing sugar
1 Tbsp milk
1 tsp vanilla essence

Instructions:
Preheat the oven to 180 degrees celsius and line/grease three 20x20cm square tins (or you can use round tins if you prefer). You can start with either the pretzel or honey layers.

For the pretzel cakes:
Mix together the dry ingredients, then add the wet ingredients and mix until smooth. Divide between two of the tins and bake for 15 minutes, until a skewer comes out clean when inserted. Cool in the tin for about 20 mins then tip out into a wire rack to cool completely.

For honey layer:
Mix together the wet ingredients then add the dry and mix until combined. Repeat baking and cooling instructions from above.

When the layers are cool, you can choose to trim the edges like I did or just leave them.

For the frosting soften the butter and beat until light and fluffy. Add half the icing sugar and the milk and vanilla essence, then the rest of the icing sugar. Keep beating until you have a gloriously fluffy frosting.

Spread the icing between the layers and stack on top of them.

 

 


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