Bee Sting Cake
60 min
NZ Herald
Ingredients
| 150 g | Butter, soft |
| 300 g | Caster sugar |
| 1 tsp | Vanilla essence/extract |
| 300 g | Standard flour (Main) |
| 2 tsp | Baking powder |
| 200 ml | Milk |
Topping
| 40 g | Butter |
| 100 g | Sugar |
| 2 Tbsp | Almond flakes (Main) |
| 1 Tbsp | Milk |
Custard filling
| 1 Tbsp | Sugar |
| 2 Tbsp | Custard powder (Main) |
| ½ cup | Milk, plus an extra 1 cup |
Directions
- Preheat oven to 160 degC. Start with the cake mixture.
- Cream the butter and sugar until light and fluffy.
- Add the vanilla and eggs one at a time, beating each one in well before adding the next.
- Combine the baking powder and the flour and fold into the cake mixture alternating with the milk.
- Pour into baking paper-lined 22cm loose-bottomed cake tin.
- For the topping, melt the butter and add the sugar, almonds and milk (it will be a sticky mass).
- Spread this over the top of the cake and bake for an hour in the preheated oven. Check that a skewer comes out clean.
- In the meantime, make the custard: in a saucepan, mix the custard powder with the sugar and the cup of milk until smooth.
- Over a low heat, whisk in the remaining milk and continue to whisk so that the custard thickens.
- When the cake is cool, slice in half with a long knife. Pour the slightly cooled custard over the base and replace the top.
- Dust with icing sugar and serve.