0 Honey cake recipe

Learn how to make the perfect honey cake recipe with Chef Jeena.

Honey is fantastic sweetener for desserts, biscuits and of course cakes.

There are many different varieties of honey. In this cake recipe Chef uses eucalyptus honey for the cake batter and some clover honey for the filling. Eucalyptus honey has a delicious toffee flavor, any clear honey can be used in this honey cake recipe.

This delicious cake can be sliced in half and filled with fresh cream or simply slice the cake as a whole and serve with a dollop of fresh cream or creme fraiche.

Chefs honey cake has a beautiful golden color and a wonderful moist spongy texture, combine this with a delectable honey flavor and this honey cake is a winner!

If you love the taste of honey then there is no doubt about how much you will adore this honey cake recipe.

Ingredients for honey cake

1/3 cup Soft light brown sugar
4 level Tbsp Honey (Eucalyptus honey)
4 level Tbsp Condensed milk
1/3 cup of Margarine
2 medium Eggs
1 cup Plain flour
1/2 tsp Bicarbonate of soda
1/2 tsp baking powder
Pinch salt
1/2 tsp Vanilla essence

For the filling

Freshly whipped double cream or a Creme fraiche/Cream cheese filling

Honey can be added to sweeten the filling with lemon zest or a touch of lemon juice.

(The honey cake is a sweet cake so don't overly sweeten the filling unless you have a huge sweet tooth. Add a little honey at a time until it is perfect for your taste. Leaving the filling with a slight sour zing compliments the cake and tastes fabulous.)

Picture of golden honey cake.

Picture of golden honey cake base spread with fresh cream.

How to make a honey cake recipe

Place honey, margarine, light brown sugar and condensed milk into a mixing bowl.

To measure the honey and condensed milk:

Take a tablespoon in one hand and use the other hand to dip a teaspoon into the honey. Let the honey slip and drizzle from off the teaspoon into the tablespoon until the tablespoon is full and level.

Do this method for both the honey and condensed milk for perfect measurements.

Briefly stir together with a spoon then whisk.

Add all of the dry ingredients and two eggs.
Mix well.

Pour into a greased and floured 7+1/2 or 8 inch round cake tin.

Bake in a hot oven at gas mark 5 for 25 minutes, do not open the oven door during the first stage of cooking.

Turn the oven down to gas mark 3 and bake for a further 20-30 minutes.

Leave the honey cake to cool in the tin for 10 minutes then remove and finish cooling on a wire rack.

Once cool carefully use a bread knife to slice the cake in half.

Spread with fresh cream or other filling of your choice.

Place the lid of the honey cake on top of the cream filling and dust with powdered sugar.

Gently cover with plastic wrap and place in the fridge until desired.

The cake keeps very well in the fridge and tastes fabulous the next day.

This cake will keep in the fridge for as long as the cream filling does.

Enjoy this delicious honey cake recipe.

0 Chicken stew recipe

How to make an easy chicken stew recipe

Chicken stew recipes do not need any special ingredients to taste fantastic, the secret of a tasty chicken stew is cooking chicken pieces on the bone, this way you have your very own chicken stock flavor without having to add extra shop bought stock and of course, the taste is far superior from real chicken.

Chef cooks chicken stew two ways, a chunky chicken stew and then shows you how to turn the stew into a delicious chicken soup recipe without blending which makes the soup very appealing to the eye than a basic soup.

This is a real simple recipe to cook, no wines, stocks, special herbs, using a little salt and curry powder only.

The chicken is moist and succulent and the vegetables compliment one another in such a tasty way. Chef also uses a lot of garlic in this recipe so it sure is a good stew to cook for family and friends when they have a cold.

Chefs easy chicken soup recipe is packed with flavor, warming and healthy, great for winter.

Ingredients for chicken stew recipe

6 mixed Chicken thigh & leg pieces
5-6 Carrots (sliced)
4-5 Zucchini (sliced)
1 Onion (chopped)
5-6 Garlic (crushed)
6-8 Potatoes (chunks)
1 +1/2 tsp Mild curry powder
1/4 tsp Turmeric
Salt to season
1 Litre water
2 Tbsp Cornflour (cornstarch)
Oil



Picture of chicken soup made from the chunky stew.



Picture of succulent chicken placed back into the stew.





How to make an easy chicken stew recipe


Take a large pan and heat on a medium flame.

Add the chicken and onions stir and lightly sear and cook for a few minutes, do not overly brown/cook the chicken.

Add the curry powders and garlic, stir well so that the powder is covers the chicken and all the powder is wet from the oil and juices.

Add the carrots then zucchini and pour in the water.

Do not stir bring to the boil then simmer for 15- 20 minutes.

Now carefully add the potatoes and simmer for another 1 + 1/2 hour or until the chicken meat is moist and falling off the bone.

Simmer with a lid on whilst cooking and stir occasionally.

Once the chicken is cooked turn the heat off, take the chicken from the pan and pick the chicken off the bone and stir back into the stew.

Check for seasoning and add more salt if needed.

In a small bowl mix two spoonfuls of cornflour with approximately two spoonfuls of water into a thick gooey paste.

Add the cornflour mix to the stew to thicken it and stir.

Enjoy Chefs easy chicken stew recipe.

To make this stew into a delicious and delicate chicken soup simply use a potato masher to crush the chicken and vegetables.

This method will produce a fabulous thick chicken soup that not only looks and tastes amazing but is great for people who prefer soups over chunky stews.

See more of Chefs soup and stew recipes