This is the perfect cake for any occasion and it takes longer to collect the ingredients than it does to make the batter! I converted it from an old Donna Hay recipe and the heroes of this cake are the honey and the sour cream; the honey gives it such a deliciously sweet taste and the sour cream makes it light and fluffy as a cloud.
Ingredients165g raw sugar
155g butter
3 eggs
125g honey
180g sour cream
260g self-raising flour
How to1.Preheat oven to 180°C / 160C fan forced.
2.Place sugar in the TM bowl and mill for
3 seconds on
speed 10. Set aside.
3.Place butter into TM bowl and melt for
3 minutes at
60C on
speed 1. Check that the butter is completely melted, if not, melt for a further 30 seconds.
4.Add the eggs, honey and sour cream and mix on
speed 5 for
5 seconds.
5.Add the flour and sugar and mix on
speed 5 for
10 seconds. Scrape down the sides of the bowl and if necessary, mix for another
5 – 10 seconds on
speed 5, until the batter is nice and smooth.
6.Pour mixture into a bundt tin and bake for 30 minutes.
7.Serve as is with a nice cup of tea, or drizzle with warm honey and serve with some thick cream for a decadent dessert.
TIP!For a beautiful bundt – make sure the bundt tin is really well-greased and lightly flour the tin before pouring the mixture in.
It looks more beautiful on the blog at
http://www.theannoyedthyroid.com/2013/09/05/thermomix-melt-and-mix-honey-cake/Members commentsDenzelmum - Loooooove this cake. Made this to take to the crowd and gone in no time. Guess what - I'm baking this for the second time this evening (DS birthday party tomorrow). Thank you so much TAT!
jo nz - I've just made this in muffin tins - YUM! Thanks.
snappy - Delicious cake! Reminds me a lot of the famous Golden Syrup cake from this forum. I used spelt flour, rapadura and coconut butter (I'm trying to reduce the white flour/sugar in lunch boxes) and it was really tasty - boys loved it!
mab19 - I made this yesterday to take out to the family and everyone loved it. Was told to put it in the make again folder.
Kimmyh - Made this today with lots of help from DS4. Can't believe how quick and easy this is. Used a standard ring tin with no problems. Great cake and really nice served warmed with cream. Thanks tat for a great make again and again cake.
Thermesa - made 12 regular cupcakes and 24 mini cupcakes and plenty left to lick from the bowl. The batter is Delish!
cookie1 - You are so right about the batter Kimmy, it is delicious. The cake tastes lovely too, but guess who didn't grease the bundt tin enough?
CC - The recipe cooked perfectly in my honeycomb cake tin. I brushed all the nooks and crannies with
cake release. Left it to cool in the tin for five minutes before turning it out onto a cake rack. Uni has a recipe
here.
