Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake batter
Tea
Bee pollen filling
Icing
Utensils
One springform pan (24 cm in diameter), base lined with baking paper, sides greased
How it's done
Cake batter
Place the butter, sugar and honey in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the milk. Combine the flour, almonds, baking powder and salt, mix in. Transfer the cake batter to the prepared tin.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the cake to cool on a cooling rack.
Tea
Place the tea bags in the boiling water. Remove the pan from the heat, cover and leave to steep for approx. 15 mins. Remove the tea bags, squeeze well. Combine the tea with the honey, lemon zest and lemon juice, leave to cool.
Bee pollen filling
Combine the cream cheese, honey and bee pollen. Cut the cake in half, set aside 1 tbsp of the tea. Drizzle both cut surfaces with the remainder of the tea. Place the bottom half of the cake on a cake plate. Spread the filling on top, cover with the top half of the cake, press down gently.
Icing
Combine the reserved tea with the honey, pour over the surface of the cake, sprinkle the bee pollen on top.
| Shelf life: | Wrap the cake in cling film and keep in the fridge for approx. 3 days. |
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