Honey Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350´F) and line a 20cm round cake tin with parchment paper.

   Tip: To prevent the cake from sticking to the tin

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

   Tip: Ensure the ingredients are well combined

3. 3

   In a large bowl, cream together the honey, caster sugar, and melted butter.

   Tip: Use an electric mixer on medium speed for about 2 minutes

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Make sure the eggs are fully incorporated before proceeding

5. 5

   In a small bowl, whisk together the vanilla extract and water.

   Tip: Mix well to combine

6. 6

   Pour the dry ingredients into the wet ingredients and mix until just combined.

   Tip: Do not overmix

7. 7

   Divide the batter evenly between the prepared cake tin and a 15cm round cake tin.

   Tip: To prevent the cakes from sticking together

8. 8

   Bake the cakes for 25-30 minutes or until a toothpick inserted into the centre comes out clean.

   Tip: Check the cakes frequently to prevent overcooking

9. 9

   Allow the cakes to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

   Tip: To prevent the cakes from breaking

10. 10

    Once the cakes are completely cool, place one of the cakes on a serving plate.

    Tip: You can frost the cake with a simple glaze if desired

11. 11

    Spread a layer of honey glaze over the top of the cake.

    Tip: You can adjust the consistency of the glaze by adding more honey or water

12. 12

    Top with the second cake and sprinkle with chopped pecans.

    Tip: This will add a crunchy texture to the cake