Photo: David Holifield
Nectar cake with hidden beehive
37 ingredients
1 hr
Makes 1
openrecipes
A hidden design cake made with delicious honey-flavoured sponge decorated with a cream cheese frosting and a fondant flower and bee.
Estimated Nutrition (whole recipe, rough)
1180
Calories
25g
Protein
38g
Fat
189g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Marzipan | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- , for greasing butter
- , for lining cake tin caster sugar
- 4 medium free-range eggs
- 125g/4½oz caster sugar
- ¼ tsp gel food colouring
- 1 tsp almond extract
- 55g/2oz butter
- 125g/4½oz plain flour
- 4 tinned pear
- 1 tbsp ginger
- 1 tbsp caramel
- 280g/10oz unsalted butter
- 250g/12oz runny honey (preferably orange
- 220g/8oz light muscovado sugar
- 350g/12oz self-raising flour
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 4 medium free-range eggs
- 300g/10½oz unsalted butter
- 200g/7oz icing sugar
- 3 tsp runny honey
- gel food colour in dark brown, black and yellow
- 500g/1lb 2oz icing sugar
- 100g/3½oz unsalted butter
- 250g/9oz full fat cream cheese
- 50g/1¾oz runny honey
- 65g/21/3oz caster sugar
- 90ml/6tbsp Poire William liqueur
- 2 tsp undyed marzipan
- 30g/1oz plain chocolate
- 30g/1oz white chocolate
- 2 almond
- 50g/1¾oz pink sugarpaste
- , for rolling cornflour
- edible food glue (optional)
- lescent lustre in pink (for petal edges) pear
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes