Name: Honey and vanilla cake
Cook time: 65 min
Total time: 65 min
Yield: 12
Ingredients: 150 gram butter, melted then cooled; 1 vanilla bean; 1/2 cup (175g) honey; 3 eggs; 3/4 cup (180g) sour cream; 1 2/3 cup (250g) self-raising flour; 2/3 cup (150g) caster sugar; 2 teaspoon icing sugar

With the added sweetness of honey and fragrant vanilla bean this sour cream cake is delightfully dense and flavourful teatime treat.

Looking for more morning and afternoon tea recipes?

Ingredients

150 gram butter, melted then cooled

1 vanilla bean

1/2 cup (175g) honey

3 eggs

3/4 cup (180g) sour cream

1 2/3 cup (250g) self-raising flour

2/3 cup (150g) caster sugar

2 teaspoon icing sugar

Method

1.Preheat oven to 180°C. Grease deep 20cm round decorative fluted cake pan.

2.Split vanilla bean lengthways and scrape seeds into large bowl. Add butter, honey, eggs and sour cream; whisk until combined.

3.Sift flour and caster sugar over honey mixture and stir until just combined.

4.Pour mixture into pan. Bake cake 30 minutes. Cover cake loosely with foil, bake a further 30 minutes. Remove foil; bake about a further 5 minutes or until a skewer inserted in centre comes out clean. Cool cake in pan.

5.Turn cake onto serving plate and dust with sifted icing sugar.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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