It’s funny how things stick in your mind. A case in point is a cake I saw at a wedding reception about 20 years ago – a Beesting cake. I didn’t even get to taste it at the time.

Finally, a week or so ago, I made a version – a large Beesting slice for The Custard Club’s morning tea.

Goodness gracious, why haven’t I made this before?!

It’s so delicious with its layers of buttery lemon brioche, and a filling of rich custard cream.

Not only that, it has a topping of (Derwent Valley) honey, butter caramel that is also full of flaked almonds, which toast most pleasingly as it bakes.

Definitely one to repeat when people come to visit.

I have received a great number of requests for the recipe, so here it is:

Bee Sting Cake

There are 3 elements to this cake – the beautiful yeast dough somewhat resembling brioche, the rich custard filling and the delicious honey caramel almond topping.

Naturally it’s a little time consuming to prepare but it’s very much worth the effort.

For the cake layers

3 cups plain flour

1 teaspoon salt

3 teaspoons dried yeast

¼ cup sugar

2 eggs, whisked

1 teaspoon finely grated lemon zest (optional)

90g butter, melted and cooled slightly

¾ cup warm milk, approximately

In a large bowl, mix together the dry ingredients. Make a well in the centre and pour in the combined eggs, lemon zest (if using) butter and milk to make a soft dough, adding a little extra warm milk if necessary.

Cover and leave to rise until doubled in volume, about one and a half hours.

Meanwhile make the topping.

For the topping

125g butter

3 tablespoons honey

50ml cream

1 cup flaked almonds

Place the butter, honey and cream in a saucepan and bring to the boil, then simmer 2 minutes. Remove from heat and stir in the almonds. Set aside and keep warm.

Then back to the dough:

When the dough is risen, grease a slab tin approximately 20cm x 30cm  (about 6cm deep) and line base with baking paper with edges hanging over, grease over this, then place another piece of baking paper at right angles and grease over that.

When dough is ready, turn out onto a lightly floured surface and sprinkle with flour.  Knead for about 5 minutes.

Form into a rectangle the same size as the tin and put in place.  Allow to rise 20 minutes. Meanwhile, heat your oven to 190 degrees C (fan forced).

Just before baking, spoon the honey caramel/almond mixture evenly over the top.

Bake for 20 to 25 minutes.  Leave to stand in tin 5 minutes, then carefully lift out onto a wire rack to cool. (Best not to invert or you will lose some of the topping – instead lift out using the overhanging pieces of baking paper)).

For the custard layer

2 cups milk

1 tablespoon sugar

1 tablespoon honey

1 teaspoon vanilla extract or essence

3 level tablespoons cornflour

4 egg yolks, lightly whisked

550ml cream

2 teaspoons gelatine dissolved in ¼ cup very hot water

Place the milk, sugar, honey, vanilla and cornflour into a saucepan and bring slowly to the boil, stirring constantly with a whisk until it thickens.  Mix just a little into the whisked egg yolks and then return this mixture to the pot and stir again with the whisk until smooth. Finally, stir in the (still hot) gelatine mixture.  Remove from heat, cover with cling wrap or baking paper and then cool completely.

Once cool, in a separate bowl, whip the cream and then fold into the custard with a whisk until well combined.  Refrigerate until time to assemble.

For the topping

125g butter

3 tablespoons honey

50ml cream

1 cup flaked almonds

Place the butter, honey and cream in a saucepan and bring to the boil, then simmer 2 minutes. Remove from heat and stir in the almonds.

To assemble

Carefully split the cooled cake in half horizontally and place on a serving platter.  Spoon or pipe the custard cream over the base, then carefully place the honey caramel layer on top.  Refrigerate for an hour or two or more, before cutting into portions to serve.