The food stylist and writer behind Pass Me The Dimsum, shares her recipe for Burnt Honey Bundettes.
The perfect accompaniment to tea, this delightfully sweet cake is deceivingly simple to make. Here, Haiya Tarik, AKA Pass Me The Dimsum, shares her very own recipe. Top tip, choose a high-quality floral honey to make this cake extra special.
- 70 g coconut oil, plus a little extra to line the mini bundtlette pan
- 1 ½ cups cake flour
- 1 ¼ tsp baking powder
- 2 tbsp culinary grade matcha
- ¾ cup runny honey
- 1 /8 tsp baking soda
- 3 large eggs
- ½ cup full-fat, unsweetened Greek yogurt
- ½ tsp vanilla extract
- ¼ tsp fine sea salt
- 2 tbsp icing sugar, to garnish
- ½ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon of honey
- Preheat the oven to 175°C
- In a bowl, mix together the flour, baking powder, matcha and salt.
- Pour ½ cup honey into a saucepan and place over medium heat, until it reaches 110°C or bubbles start to form. Then, quickly lower the heat, add the baking soda and mix well.
- As the honey starts to froth, keep stirring until the temperature reaches 130-132°C or the color of the honey changes to a dark amber. Then, remove from the heat and transfer to a large mixing bowl.
- Add in the remaining ¼ cup of honey.
- Once the temperature of honey falls to 65°C degrees or lower, add the eggs one at a time whisking thoroughly.
- Add the coconut oil, unsweetened Greek yogurt and vanilla and mix until well-combined.
- Combine the flour mixture and the honey mixture together and mix well.
- Brush the mini bundtlette pan with coconut oil.
- Pour the batter into the molds until they are ¾ full and bake uncovered for 20 minutes.
- Once cooked through, remove and let cool inside the pan.
- Meanwhile, prepare the glaze by mixing together all of the glaze ingredients, then pour into a small jug or individual cups.
- Once the cake is cool, simply flip over to release, sprinkle with icing sugar and serve with the glazing.