Sticky Toffee Honeycomb Cake
INGREDIENTS
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Cake
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2 tablespoons plus 1 1/2 sticks (170g) unsalted butter, at room temperature
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1 pound honeycomb
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1 cup (213g) light brown sugar
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1/4 cup (85g) honey (preferably wildflower)
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Zest of 1 orange
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2 large (113g) eggs
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1 teaspoon pure vanilla extract
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1/4 teaspoon almond extract
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2 1/2 cups (301g) all-purpose flour
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1 cup (96g) almond flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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3/4 teaspoon fine sea salt
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1/4 teaspoon baking soda
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1/4 teaspoon ground cloves
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3/4 cup (170g) sour cream
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Finishing
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1 cup (227g) heavy cream
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1/4 cup (85g) honey (preferably wildflower)
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Honeycomb, for garnishing
Comments & Reviews
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