I admit it, a lot of my baking is fruit based at the moment as all my favourite fruits are in season. But not everyone likes fruit in their cakes so here is something a little different. These cakes are made with honeycomb (also known as cinder toffee), sounds odd but it works very well in cakes. The heat of the oven causes the honeycomb to melt and turn into toffee, very tasty!
As per usual these quantities are designed for use in a cupcake maker and makes 6 fairy cake sized cakes. However they also work baked in the oven and can easily be scaled up to make more.
I normally use a 40g Cadbury’s Crunchie Bar for these but a handful of honeycomb pieces also works as would homemade honeycomb!
I normally use a 40g Cadbury’s Crunchie Bar for these but a handful of honeycomb pieces also works as would homemade honeycomb!
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| Left un-iced so you get an idea of the toffee made by the melted honeycomb |
Ingredients:
1 large egg
50g/1oz Self-rising flour, sifted
50g/2oz Caster sugar
50g/2oz Softened butter or margarine
40g Crunchie bar or other form of honeycomb
1 large egg
50g/1oz Self-rising flour, sifted
50g/2oz Caster sugar
50g/2oz Softened butter or margarine
40g Crunchie bar or other form of honeycomb
Method:
Using a rolling pin, break the honeycomb bar into pieces. You want small pieces but try and avoid turning too much of the bar into dust!
Cream together the butter and sugar then beat in the egg, then fold in the flour and the smashed up honeycomb.
Divide between 6 cake cases and then bake in the cupcake maker for approximately 10 minutes or in the oven at Gas 4/180 C for about 15 minutes. The cakes are ready when a skewer inserted into the thickest part of the cake comes out clean!
Leave on a wire rack to cool. When cool top with melted chocolate.
Using a rolling pin, break the honeycomb bar into pieces. You want small pieces but try and avoid turning too much of the bar into dust!
Cream together the butter and sugar then beat in the egg, then fold in the flour and the smashed up honeycomb.
Divide between 6 cake cases and then bake in the cupcake maker for approximately 10 minutes or in the oven at Gas 4/180 C for about 15 minutes. The cakes are ready when a skewer inserted into the thickest part of the cake comes out clean!
Leave on a wire rack to cool. When cool top with melted chocolate.
I like to mix some popping candy into the chocolate for a bit of fun, however if you don’t have any try sprinkling some more crushed honeycomb on top. Oh and a word of caution, make sure you break the honeycomb into small pieces, if you use large chunks when it melts during cooking you might get rather large holes in your cake!
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