Ever hear the buzz of our city? Well it’s not just down to busy bee humans going about their business; there are bees on the rooftop of Princesshay! Thanks to the good weather earlier this year, there has been a bumper harvest (you can read more about that here) with delicious honey on sale exclusively in the wonderful Chandos Deli.
Princesshay were kind enough to give me a jar to work some baking or cooking magic with it. Now, I can cook, but I admit I am no baker. I enjoy baking but rarely get time to do it. My husband Steve (also known as The Lost Chef) on the other hand, has been perfecting his baking craft for a couple of years now and so I roped him in to help me with the recipe for a combination of flavours I had in mind.
I knew I wanted to combine two flavours; these flavours were a huge part of my South African childhood – honey being one of course, but peanut butter was the other! I am a huge peanut butter fan – on bread, toast, in a doughnut or as a certain american chocolate bar. But as a kid, we indulged in lots of jam and peanut butter sandwiches, or honey and peanut butter (some of our trends were very similar to the USA at the time).
So here we go – fills a normal 10″ cake tin.
Preheat oven to 160 degrees C
Main Cake Mix:
500g self raising flour
1/2 jar honey (approx 110g)
1/2 jar peanut butter
Tub of cream cheese
Cut the butter into cubes, and add the sugar. Mix until butter has turned light and fluffy mixed with sugar. Add the eggs one at a time, and mix well before adding the next egg to avoid the mixture splitting. Add the flour, and mix some more then add honey and stir through.
Pour into cake tin and bake in preheated oven of 160 degrees C, for approx. 40 minutes or until skewer comes out clean.
Allow to cool then cut in half horizontally. Mix the peanut butter and cream cheese together, adjust quantity of peanut butter according to taste. Spread on top of the lower half of the cake, please top cake on top and spread some more on the top if you wish and decorate!
HEY PRESTO! A cake even Winnie the Pooh would bounce like Tigger just to get the first slice. Next time I reckon even a few chocololate chips would add to it.
Please excuse my lack of beautiful cake pictures, I am not the most natural baker so it wasn’t the most presentable looking when I was done with it! I can tell you it tasted absolutely wonderful and moist though, with the sweetness of the honey working perfectly with the savoury peanut butter. The top edges of the cake were like a soft yet crunchy biscuit and the honey just makes for such an unctuous cake that stayed moist for days.
Let me know how you get on! If you’re not into baking or are strapped for time, just spread this liquid gold on toast or put your whole paw in and enjoy a smackerel straight from the jar….. go on, you know you want to.