Irish honey cake with fairy icing recipe
To make the cake, preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in round cake tin with butter and line with baking paper.Put the butter, sugar and honey in a large saucepan and heat until melted together. Stir to make sure the sugar is melted. Allow to cool.Pour the cold honey mixture into a large heatproof bowl and whisk in the beaten eggs, gradually (you need to do it gradually or the eggs will scramble).Place the sieved flour into a separate large bowl. Add the dried spices and mix well.Add the wet mixture into the dry mixture and whisk to combine. Pour the mixture into the prepared tin and bake for 20–25 minutes.When removed from the oven, allow to cool then turn out from the tin. Use a metal skewer to poke holes all over the cake.To make the honeycomb, grease a 20x25cm/8x10in baking tray and line with baking paper.Put the glucose, sugar, golden syrup and a splash of water into a large, deep saucepan. Heat until melted and the mixture reaches 150C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Add the bicarbonate of soda and whisk until it starts to bubble up (take care as it will bubble up very vigorously and boiling sugar is extremely hot). Carefully pour into the lined baking tray and leave it to set at room temperature.To make the fairy icing, place the butter into a freestanding mixer fitted with a paddle attachment. Beat until smooth and pale in colour. Gradually add the icing sugar, beating all the time, until it is all incorporated. Mix in the orange blossom water and orange zest. Set aside.Once cooled and hard, cut the honeycomb into pieces. (Any leftover honeycomb over can be kept in a sealed container for at least a week.)To make the honey syrup, put all the ingredients into a small saucepan and cook for 2–3 minutes, then brush all over the cooled cake.To serve, spoon the fairy icing onto the cooled syruped caked and spread all over the top. Top with the pistachios, honeycomb pieces, edible flowers, fresh mint and the lemon and orange zest. To make the cake, preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in round cake tin with butter and line with baking paper. To make the cake, preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in round cake tin with butter and line with baking paper. Put the butter, sugar and honey in a large saucepan and heat until melted together. Stir to make sure the sugar is melted. Allow to cool. Put the butter, sugar and honey in a large saucepan and heat until melted together. Stir to make sure the sugar is melted. Allow to cool. Pour the cold honey mixture into a large heatproof bowl and whisk in the beaten eggs, gradually (you need to do it gradually or the eggs will scramble). Pour the cold honey mixture into a large heatproof bowl and whisk in the beaten eggs, gradually (you need to do it gradually or the eggs will scramble). Place the sieved flour into a separate large bowl. Add the dried spices and mix well. Place the sieved flour into a separate large bowl. Add the dried spices and mix well. Add the wet mixture into the dry mixture and whisk to combine. Pour the mixture into the prepared tin and bake for 20–25 minutes. Add the wet mixture into the dry mixture and whisk to combine. Pour the mixture into the prepared tin and bake for 20–25 minutes. When removed from the oven, allow to cool then turn out from the tin. Use a metal skewer to poke holes all over the cake. When removed from the oven, allow to cool then turn out from the tin. Use a metal skewer to poke holes all over the cake. To make the honeycomb, grease a 20x25cm/8x10in baking tray and line with baking paper. To make the honeycomb, grease a 20x25cm/8x10in baking tray and line with baking paper. Put the glucose, sugar, golden syrup and a splash of water into a large, deep saucepan. Heat until melted and the mixture reaches 150C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Put the glucose, sugar, golden syrup and a splash of water into a large, deep saucepan. Heat until melted and the mixture reaches 150C on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the bicarbonate of soda and whisk until it starts to bubble up (take care as it will bubble up very vigorously and boiling sugar is extremely hot). Carefully pour into the lined baking tray and leave it to set at room temperature. Add the bicarbonate of soda and whisk until it starts to bubble up (take care as it will bubble up very vigorously and boiling sugar is extremely hot). Carefully pour into the lined baking tray and leave it to set at room temperature. To make the fairy icing, place the butter into a freestanding mixer fitted with a paddle attachment. Beat until smooth and pale in colour. Gradually add the icing sugar, beating all the time, until it is all incorporated. Mix in the orange blossom water and orange zest. Set aside. To make the fairy icing, place the butter into a freestanding mixer fitted with a paddle attachment. Beat until smooth and pale in colour. Gradually add the icing sugar, beating all the time, until it is all incorporated. Mix in the orange blossom water and orange zest. Set aside. Once cooled and hard, cut the honeycomb into pieces. (Any leftover honeycomb over can be kept in a sealed container for at least a week.) Once cooled and hard, cut the honeycomb into pieces. (Any leftover honeycomb over can be kept in a sealed container for at least a week.) To make the honey syrup, put all the ingredients into a small saucepan and cook for 2–3 minutes, then brush all over the cooled cake. To make the honey syrup, put all the ingredients into a small saucepan and cook for 2–3 minutes, then brush all over the cooled cake. To serve, spoon the fairy icing onto the cooled syruped caked and spread all over the top. Top with the pistachios, honeycomb pieces, edible flowers, fresh mint and the lemon and orange zest. To serve, spoon the fairy icing onto the cooled syruped caked and spread all over the top. Top with the pistachios, honeycomb pieces, edible flowers, fresh mint and the lemon and orange zest.