Buzzing Bee Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 415.7
- Total Fat: 14.9 g
- Cholesterol: 28.1 mg
- Sodium: 18.0 mg
- Total Carbs: 75.0 g
- Dietary Fiber: 3.6 g
- Protein: 4.7 g
View full nutritional breakdown of Buzzing Bee Cake calories by ingredient
Introduction
Original recipe from Nigella Feasts, I’ve taken it and tweaked it in and out to give it a it more of a kick, a bit more fibre and a touch less fat with a whole lot of moisture still packed inside. Don’t let the baking time throw you, it DOES take this long! Tent with foil about ½ way through though, to avoid over-browning the top. Original recipe from Nigella Feasts, I’ve taken it and tweaked it in and out to give it a it more of a kick, a bit more fibre and a touch less fat with a whole lot of moisture still packed inside. Don’t let the baking time throw you, it DOES take this long! Tent with foil about ½ way through though, to avoid over-browning the top.Number of Servings: 12
Ingredients
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Cake:
4 ounces bittersweet chocolate, melted
1 cup brown sugar
¼ cup soft butter
¼ cup apple butter
½ cup honey
1 egg
2 tsp cornstarch
¾ cup flour
¾ cup whole-wheat flour
1 teaspoon baking soda
1 tablespoon cocoa
1 cup hot coffee
Glaze:
¼ cup water
½ cup honey
4 ounces semisweet chocolate, finely chopped
2 ounces unsweetened chocolate, chopped
½ cup powdered sugar
Bees:
1 ounce yellow marzipan
12 flaked almonds (plus extra if needed)
Directions
Preheat the oven to 350 degrees F, and butter and line a 9-inch spring-form pan.
Beat together the sugar, butter and apple butter until airy and creamy, and then add the honey.
Add egg, beating it in with cornstarch and 2 tablespoons of the flour.
Fold in the melted chocolate, and then the rest of the flours and baking soda.
Sift in the cocoa and then beat in the coffee.
Mix everything well and pour into the prepared pan.
Cook for 1 ½ hours.
Let the cake cool completely in the tin on a rack.
To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolates, swirling it around to melt in the hot liquid. Leave it for a few minutes, then stir together.
Sift in the sugar and whisk again until smooth.
Pour the glaze over the cold cake, keeping the pan of glaze for making the stripes on the bees. Let cake set for a minimum 2 hours.
Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.
Paint stripes with the glaze left in the pan from icing the cake, then very carefully attach the flaked almonds at an angle to make the bees' wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Beat together the sugar, butter and apple butter until airy and creamy, and then add the honey.
Add egg, beating it in with cornstarch and 2 tablespoons of the flour.
Fold in the melted chocolate, and then the rest of the flours and baking soda.
Sift in the cocoa and then beat in the coffee.
Mix everything well and pour into the prepared pan.
Cook for 1 ½ hours.
Let the cake cool completely in the tin on a rack.
To make the glaze, bring the water and honey to a boil in a saucepan, then turn off the heat and add the finely chopped chocolates, swirling it around to melt in the hot liquid. Leave it for a few minutes, then stir together.
Sift in the sugar and whisk again until smooth.
Pour the glaze over the cold cake, keeping the pan of glaze for making the stripes on the bees. Let cake set for a minimum 2 hours.
Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.
Paint stripes with the glaze left in the pan from icing the cake, then very carefully attach the flaked almonds at an angle to make the bees' wings, 2 on each one. They might snap as you dig them into the marzipan bodies, so have some spare.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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