Mini Lava Honey Bundts – Recipe
It's Jewish New Year, which means honey cake! I decided to do something a little different and create little honey lava cakes, filled with honey in the centre – these are a lot simpler than they look.
2021 UPDATE: Here's one I made with fresh edible flowers:
You can also watch me make these on my YouTube channel:
Makes eight mini bundts.
Ingredients:
115g unsalted butter
55g light brown sugar
55g honey
Pinch of salt
2 eggs
115g self raising flour
To Decorate:
Extra runny honey
Milk chocolate 'honeycomb' (made with about 50g chocolate)
Icing flowers
150ml double cream, whipped
Method:
1. Preheat the oven to 180°C and lightly-grease eight mini bundt moulds.
2. In a saucepan over a low heat, melt the butter, sugar, honey and salt together until smooth, stirring occasionally (or, you can cream them all together in a bowl instead). Pour into a heatproof bowl and leave to cool for five minutes.
3. Once cool, stir in the eggs and the flour. Evenly distribute between the moulds, and bake for 20 minutes, or until puffy and golden. Leave to cool completely.
4. Fill the centres with honey and pipe the cream on top. Decorate with chocolate and flowers and serve.
Enjoy, and have fun.
2021 UPDATE: Here's one I made with fresh edible flowers:
To make the chocolate honeycomb decoration, I melted and tempered some chocolate and spread it over bubble wrap (make sure you clean the bubble wrap with warm soapy water an dry before using). Then I carefully peeled away the bubble wrap and snapped the chocolate into rough pieces. I also dusted mine with a little edible gold lustre dust.
You can also watch me make these on my YouTube channel:
Ready? Let's go.
Makes eight mini bundts.
Ingredients:
115g unsalted butter
55g light brown sugar
55g honey
Pinch of salt
2 eggs
115g self raising flour
To Decorate:
Extra runny honey
Milk chocolate 'honeycomb' (made with about 50g chocolate)
Icing flowers
150ml double cream, whipped
Method:
1. Preheat the oven to 180°C and lightly-grease eight mini bundt moulds.
2. In a saucepan over a low heat, melt the butter, sugar, honey and salt together until smooth, stirring occasionally (or, you can cream them all together in a bowl instead). Pour into a heatproof bowl and leave to cool for five minutes.
3. Once cool, stir in the eggs and the flour. Evenly distribute between the moulds, and bake for 20 minutes, or until puffy and golden. Leave to cool completely.
4. Fill the centres with honey and pipe the cream on top. Decorate with chocolate and flowers and serve.
Enjoy, and have fun.
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