Recently I was invited for tea, and there in all its glory was the most beautiful Bee Sting Cake. Its been a long time since I have seen a Bee Sting Cake, let alone eat one. They were all the craze in the 80’s but like clothing, food also goes in and out of fashion, so I am hoping there is going to be a revival of this amazing cake. I decided to try it out as a cupcake. Its always nice to have your own little cake – then its a standard size and you don’t look like you are being greedy by taking the largest slice of cake that is cut (which is what I always do. ) I am not that person who says “Oooh that piece is far to big for me, please cut it in half” Really why do you say that? We all know you want the whole piece, so just take it and enjoy.
Bee Sting cakes are filled with an almond custard and topped with a sticky caramelised honey almond mixture, which completes the whole picture. If you dont want to make the custard, take the easy way out, buy a packet of vanilla pudding, add a dash of almond essence to it, and make according to the packaging instructions. In 2 minutes you have a delicious almond custard to fill your cupcakes. I have replaced some of the flour in the recipe with almond flour. It has the hint of nuttiness about it which really tastes great in the cupcakes.
The history behind the Bee sting Cake :
“The cake may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung.”
“Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts.”
- For the Cake:
- 175 g soft butter
- 150 g sugar
- pinch of salt
- 3 eggs - room temperature
- 100 g plain yoghurt
- 150 g flour
- 75 g almond flour
- 2 tsp baking powder
- For the Custard filling:
- 1 cup full cream milk
- 3 egg yolks
- 1/4 vanilla pod seeded
- 1/2 tsp almond essence
- 1/4 cup castor sugar
- 3 Tblsp cornflour
- Pinch of salt
- 3 Tblsp butter
- For the Almond Topping:
- 1 cup slithered almonds
- 1/3 cup sugar
- 3 Tblsp Honey
- 90 g butter
- 2 Tblsp cream
- Pinch of salt
For the Cakes:
Preheat the oven to 350ºF/175ºC
Beat butter, sugar and salt until soft and creamy.
Add eggs, one at a time, and then add yoghurt. Do not overbeat.
In a separate bowl mix the flour, almond flour and baking powder.
Add to the egg mixture.
Fill12 cupcake cases and bake for 25 mins.
Cool on a wire rack
For the Custard
Warm the milk with the scraped vanilla bean seeds.
Whisk the egg yolks and sugar until combined and add the flour and salt , mix until smooth.
Whisk in half the warmed milk to the egg mixture, and combine, making sure there are no lumps.
Pour the rest of the milk into the mixture and return to the stove.
Let the mixture thicken by whisking all the time. Once it is thick, add the butter and essence and mix thoroughly, then take it off the stove and allow to cool.
For the Almond Topping
In a small saucepan add butter, honey, sugar , cream and salt and simmer for 3 minutes allowing it to boil and turn a golden colour and thicken. Add the almonds and cool slightly. This mixture needs to be added to the cupcakes while still warm, as the caramel hardens when cold.
Cut the cooled cupcakes in half.
Add the topping to the top of the cupcake before you fill with custard. It is much easier this way.
Fill with custard. Dust with icing sugar.