Sticky Honey and almond cake, Salted Honey Butterscotch, Orange Buttercream and Pistachio Cookies

Layer cakes with a sticky honey and almond base, salted honey butterscotch and cream cheese layer + an orange butter cream layer that's topped with pistachio cookies


Honey cake Layer

4 tbsp runny honey

50g softened butter

zest of a lemon

2 eggs

75g caster sugar

125g ground almonds

¼ cup natural unsweetened yogurt


Preheat oven to 180°C. Line an 8-inch square cake tin with paper. Beat the butter with the sugar, honey and lemon zest. Add the eggs and continue mixing until it looks homogenous.

Add the ground almonds and Mix until combined. Mix in the yogurt.  Pour mixture into the tin. Bake for about 25-30 minutes or until a skewer inserted comes out clean. Leave in the tin.


Honey Cream Cheese Butterscotch layer

150 ml cream

2/3-cup brown sugar

¼ cup honey

60g (2 1/2 tablespoons) butter, cubed

1 tsp. salt

80g cream cheese


Place the cream, sugar, butter, salt and honey in a saucepan, stir over medium heat for about 3-4 minutes or until well combined.

Increase heat to medium-high and bring to the boil. Gently boil, stirring, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Place in a bowl and leave in the fridge until cool. Once it is cool (about an hour) add the cream cheese and beat for about 4 minutes or until fully combined and the texture is thick and creamy.


Orange Buttercream layer

220g butter, softened

3 1/2 cups icing sugar

1 tbsp. milk

Zest of an orange

Pinch salt


In a bowl combine butter, sugar and salt. Beat till blended.

Add the milk and zest and beat for an additional 3 to 5 minutes or until smooth and creamy.


Pistachio Cookies

80g butter, softened

1/3 cup brown sugar

½ cup + 2 tbsp. self raising flour

70g pistachios, ground

Pinch salt


Preheat oven to 180c. Beat together butter and sugar until pale and creamy. Add in the self raising flour, ground pistachios and salt and beat lightly until combined. Crumble the dough over a baking sheet lined with baking paper and bake for about 20 minutes or until golden on top (it will form like one big sheet of cookie). Once cool, crush the cookie into a course crumb and set aside.




Freeze dried raspberries



Spread the butterscotch mixture over the cake base and place in the fridge for about ½ an hour to set. Once set, spread over the orange buttercream and smooth off so the surface is level and even. Sprinkle over the pistachio cookie crumbs and pat down gently into the buttercream. Sprinkle with the freeze dried raspberries. Place in the fridge or freezer for about 2-3 hours (or overnight preferably). Once set, carefully remove from the tin and cut into 8 equal slices. Decorate with toppings of your choice. Store in the fridge.