Ingredients for Siphniac Honey Cake
- Plain Flour
- ½ cup (1 stick) cold unsalted butter
- 8 ounces cream cheese (softened)
- ¼ cup honey
- ¼ cup granulated sugar + 1 tablespoon granulated sugar for topping
- Ground Cinnamon
- 2 large eggs
- 1 teaspoon ground cinnamon + ½ teaspoon ground cinnamon for topping
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How to Make Siphniac Honey Cake
- Preheat oven to 350°F (180°C/Gas Mark 4).
- In a medium bowl, sift 1 ½ cups all-purpose flour. Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1 tablespoon of ice water, mixing until a smooth dough forms. Do not overmix.
- On a lightly floured surface, roll out the dough to fit a 9-inch round baking tin with slightly raised edges. Carefully transfer the dough to the tin.
- In a separate bowl, beat together 8 ounces cream cheese (softened), ¼ cup honey, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon until smooth.
- Gently fold in 2 large eggs, one at a time, until just combined.
- Pour the cream cheese mixture evenly over the pastry base.
- Sprinkle the top with 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is set.
- Let the cake cool completely in the tin before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
130g
Fat
86g
Carbs
18g
