Nutty Honey Cinnamon Cake

This spicy cake is made using Bakers Tennis Biscuits, pecan nuts, vanilla and honey. Dusted with icing sugar, it’s a delicious and easy to make cake that’s a perfect teatime or festive treat.

Serves 8-10

Ingredients

• 150 g (3⁄4 pack) Bakers Tennis Biscuits
• 150 g (375 ml) pecan nuts
• 7,5 ml baking powder
• 10 ml ground cinnamon
• large pinch salt
• 5 jumbo eggs, separated
• 200 ml sugar
• 5 ml vanilla essence
• 250 ml hot water
• 150 ml honey
• 90 ml castor sugar
• ground cinnamon (extra)
• icing sugar

Instructions

Place the Bakers Tennis Biscuits and pecans in a processor and process until fine. Transfer to a mixing bowl. Stir in the baking powder, cinnamon and salt and set aside.

Beat the egg yolks with half of the sugar until pale and then add the vanilla. In another bowl, whisk the egg whites until soft peaks form then gradually add the remainder of the sugar, beating until the mixture is thick and glossy.

Fold the egg yolk mixture lightly into the egg white mixture. Sprinkle the crumb mixture on top and fold in lightly.

Pour the mixture into a greased 24 cm spring form pan and bake in the oven pre-heated to 160 oC for 30 – 40 minutes or until a knife inserted comes out clean.

Meanwhile, combine the hot water, honey and castor sugar and stir until the sugar dissolves. Spoon over the warm cake and allow to cool in pan. Remove cake from pan, dust with extra cinnamon and icing sugar and serve.

PS: Finally a cake that anyone could bake! It’s sweet, spicy and all things nice. And it keeps well too, so you can make it the day before.