Burnt Honey and Pistachio Cake – Seema Pankhania

⊙ Ingredients

• 150 g honey burnt honey
• 1 1⁄2 Tbsp cold water
• 100 g white sugar
• 100 g butter melted
• 150 g honey
• 1/2 burnt honey from above
• 3 large eggs
• 1 1⁄4 Tsp bicarbonate of soda
• 1 Tsp ground cinnamon
• 3⁄4 Tsp fine salt
• 230 g plain flour
• 600 ml double cream
• 150 g sour cream
• remaining burnt honey
• 2 - 3 Tbsp honey depending on sweetness
• 1/2 Tsp fine sea salt
• 50 g pistachios crushed

♪ Method

1. 1Preheat the oven to 190°C (fan) and line baking trays with parchment paper.
2. 2Cook the honey in a saucepan over medium heat for about 8–10 minutes until very dark, glossy, and bubbling.
3. 3Stir in the cold water carefully to stop the cooking.
4. 4Whisk together the sugar, melted butter, 150g honey, and half of the burnt honey until smooth.
5. 5Add the eggs one at a time, whisking well after each addition.
6. 6Sift in the bicarbonate of soda, cinnamon, and salt, then mix.
7. 7Gradually add the flour in 2–3 additions, stirring until you have a smooth, spreadable batter.
8. 8Spoon about ½ cup of batter onto the lined tray and spread into circles roughly 10cm in diameter.
9. 9Bake for 6–8 minutes until lightly golden.
10. 10Allow the layers to cool slightly, then remove from the tray and trim each layer into neat circles.
11. 11Bake the trimmed edges for 5–8 minutes until golden and crisp.
12. 12Once cooled, crush the baked trimmings into fine crumbs.
13. 13Whip the double cream, then add the sour cream, remaining burnt honey, 2–3 tbsp honey, and salt.
14. 14Continue whisking until thick, smooth, and holding soft peaks.
15. 15Layer the cake rounds with generous amounts of cream and cover the outside with the remaining cream.
16. 16Press the crushed crumbs onto the sides and top, then finish with crushed pistachios.
17. 17Cover and refrigerate for at least 8 hours or overnight.
18. 18Slice and serve once fully set.