Honey Cakes with Milky Tea Frosting

Ingredients

Honey cakes:

• 170g Butter
  
• 100g Sugar
• 70g Honey
• 4 Eggs
• 120g Cake flour
• 50g Almond flour
• 5ml Baking powder
• 5ml Cardamon

Honey & Orange syrup:

• 60ml Orange Juice
  
• 125ml Honey

Milky Tea Frosting:

• 280g Milk, warmed 
• 1 Tetley Black tea bags
• 140g Sugar
• 40g Flour
• 300g Butter

To assemble:

• 60g Walnuts, chopped
  
• Orange remaining zest
  

  
  

Method

1. Preheat the oven to 180C.
   
2. Cream together the butter, sugar, honey and orange zest. 
3. Then beat the eggs in one at a time.
4. Sift the dry ingredients together before adding them to the butter and sugar mixture. 
5. Beat slowly to combine, be careful not to over beat otherwise the batter will curdle. 
6. Pipe the batter into mini bundt moulds. 
7. Bake the cakes for 20-30 minutes or until a skewer comes out clean. 
8. While they’re baking make the orange syrup. 
9. Heat the orange juice with the honey until just dissolved. 
10. Pour the syrup over the warm cakes about 2 tablespoons per cake. 
11. Turn them out onto a cooling rack to cool completely. 
12. You can pour over a little more syrup if need be.
13. To make the milky tea frosting steep the Tetley Tea bag in the warmed milk for 5 minutes.
14. Next place the milk, sugar and flour into a saucepan and place on a medium heat and whisk until the mixture forms a paste. 
15. Remove from the heat and place in a bowl, covered with cling film, until cool. 
16. Cream the butter until soft and then add the cooled paste and beat until you get a soft buttercream.
17. Place in a piping bag.
18. Pipe swirls of the frosting onto the honey cakes and then garnish with chopped walnuts and orange zest.