Prep
1hrBake
50 minsServes
8 to 10Difficulty
Medium About
Suitable for any occasion, its golden-brown exterior and smooth interior are certain to delight your taste buds, leaving you longing for another bite.
Watch video instructions or scroll for step-by-step
Bee Sting Cake
Prepare the filling.
In a saucepan, combine the milk and vanilla on a medium heat and bring to a simmer for 6- 8 minutes. Separate your egg yolks and whisk until pale and smooth. Add in your sieved cornstarch and combine.
Whilst whisking slowly start to add in your hot milk until all combined. Sieve the mixture back into the saucepan.
On a medium heat whisk your mixture until thickened for 8 – 10 mins. Remove your saucepan from the heat and add your butter, combining into the mix and the chill your filling in the fridge for 3-4 hours.
Preheat the oven to 180°C, fan 160°C, gas 4 and grease your Grease and line the base and sides of a 20cm springform tin. Beat together all of the almond sponge ingredients until combine and add to your tin.
Bake your cake for 50 mins and remove when almost baked – you will get a partially clean skewer to the centre.
To make your topping put your butter, sugar, golden syrup and cream in a small pan with a pinch of salt and heat gently until it turns pale.
Add your flaked almonds to the topping mix and add to the top of your cooked cake returning to the oven to brown for 8-10 minutes.
Once cooled slice the cake in half and fill with the filling, slice and enjoy!
Ingredients – 9 items
1
For the almond sponge
Unsalted butter, softened
Tate & Lyle Fairtrade Caster Sugar
Almond extract
Large eggs
Milk
Self raising flour
Baking powder
Salt
Ground almonds
For the topping
Unsalted butter
Caster sugar
Lyle’s Golden Syrup
Double cream
Flaked almonds, roughly chopped
For the filling
Whole milk
Vanilla extract
Large egg yolk
Tate & Lyle Granulated Sugar
Cornstarch
Unsalted butter
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