Honey cake pie
This isn’t really a pie, but I call it one because the first time I made it I baked it in a pie tin and since then the name stuck. It’s moist and tender and the color is beautiful. Kids also love it for its flavor and texture.
The cream topping is a honey mousse, and it really takes the cake to the next leve.
Round 24 cm pie tin / cake tin
2 eggs, separated
150 grams sugar (3/4 cup)
120 ml whipping cream (1/2 cup)
50 grams honey (2 heaped Tbsp)
80 ml oil (1/3 cup)
1 tsp cinnamon
200 grams self-raising flour (1.5 cups minus 1 Tbsp)
For the honey mousse:
250 ml whipping cream
180 ml milk (3/4 cup)
80 grams instant vanilla pudding powder mix (4 Tbsp)
40 grams honey (2 Tbsp)
1. Separate the eggs. Place the whites in a mixer and set the yolks aside. Turn the mixer on and gradually add the sugar and whip the whites into stiff peaks.
2. Preheat an oven to 180°C.
3. Lower the speed of the mixer and add the yolks, one by one, until incorporated in the whipped egg whites. Mix all the wet ingredients and add them slowly to the mixer. At the end, add the dry ingredients and beat on low speed until incorporated.
4. Grease the baking pan and pour in the batter. Bake for around 35 minutes or until a toothpick inserted in the middle comes out with moist crumbs. Let cool.
5. To prepare the mousse:
Whip all the ingredients into a stable mousse. Fill a piping bag and pipe or spread on top of the cake.
Good to know…
You can make the cake without the cream topping. If you have any leftover mousse, you can fill small cups as a dessert. You can also freeze it. The cake should be kept in the fridge.