Burnt Honey and Pistachio Cake
This burnt honey cake is rich, slightly caramelised, and beautifully balanced with a light, tangy cream filling. The layers soften overnight, creating a delicate, almost melt-in-your-mouth texture. It’s the kind of cake that feels a little special, but is surprisingly simple to make.
Ingredients: Burnt Honey
- 150g Honey
- 1 1⁄2 Tbsp cold water
Cake Layers
- 100g White sugar
- 100g Butter, melted
- 150g Honey
- ½ of the burnt honey (from above)
- 3 Large eggs
- 1 1⁄4 Tsp bicarbonate of soda
- 1 Tsp ground cinnamon
- 3⁄4 Tsp fine salt
- 230g Plain flour
Burnt Honey Cream Filling
- 600ml Double cream
- 150g Sour cream
- Remaining burnt honey
- 2 - 3 Tbsp honey
- 1/2 Tsp fine sea salt
- 50g Pistachios, crushed
Step 1
Preheat the oven to 190°C (fan) and line baking trays with parchment paper.
Step 2
Add the honey to a saucepan and cook over medium heat for about 8–10 minutes until it becomes very dark, glossy, and bubbling. Carefully stir in the cold water to stop the cooking.
Step 3
In a large bowl, whisk together the sugar, melted butter, 150g honey, and half of the burnt honey until smooth.
Step 4
Add the eggs one at a time, whisking well after each addition.
Step 5
Sift in the bicarbonate of soda, cinnamon, and salt, then mix. Gradually add the flour in 2–3 additions, stirring until you have a smooth, spreadable batter.
Step 6
Spoon about ½ cup of batter onto the lined tray and spread into circles roughly 10cm in diameter. (You can bake 2 per tray if space allows.)
Step 7
Bake for 6–8 minutes, until lightly golden. Allow to cool slightly before removing from the tray. Use a plate or cutter to trim each layer into neat circles. Set aside the trimmings.
Step 8
Place the trimmed edges back onto a baking tray and bake for 5–8 minutes until golden and crisp.
Once cooled, crush into fine crumbs.
Step 9
Whip the double cream. Add the sour cream, remaining burnt honey, 2–3 tbsp honey (depending on sweetness), and salt. Continue whisking until thick, smooth, and holding soft peaks.
Step 10
Layer the cake rounds with generous amounts of cream, ensuring each layer is well covered. Use the remaining cream to coat the outside of the cake.
Step 11
Press the crushed crumbs onto the sides and top, then finish with crushed pistachios.
Step 12
Cover and refrigerate for at least 8 hours or overnight. It softens the layers and transforms the texture. Slice and serve once fully set.