Save this recipe from The Langham’s cookbook, the birthplace of Afternoon tea …
The Langham in London holds a unique place in the history of afternoon tea. Opened in 1865, it was the first place to move this great Victorian tradition from the drawing rooms of the aristocracy into a refined yet accessible experience, enjoyed in the grand setting of a luxury hotel. This cookbook invites readers to create the charming Afternoon Tea of The Langham at home. Recipes range from indulgent creations such as vanilla and salted caramel millefeuille to refined reimaginings of custard creams and battenberg, as well as simple favourites including The Langham’s Signature Scones and this honey cake – an unapologetic celebration of honey that’s sweet, sticky and delicious.
Makes 6
Ingredients
4g finely grated lemon zest (about 2 unwaxed lemons)
4g finely grated orange zest (about 2 oranges)
325g dark muscovado sugar
a pinch of salt
240g eggs, lightly beaten
150g 35 percent-fat cream or whipping cream
260g T45 or 00 flour
5g baking powder
100g unsalted butter, melted
To assemble
220–250g clear honey
100g pearl sugar
You will also need
Six 10cm round silicone moulds, 3cm deep, greased with butter and lined with baking paper
Method
1. In a stand mixer fitted with the paddle, combine the lemon and orange zests with the sugar and salt and mix on low speed for 1 minute to extract the oil from the zests. Gradually add the eggs and cream to the bowl, mixing continuously until smooth.
2. Sift the flour and baking powder into the bowl then mix until almost combined. Add the melted butter and mix again until smooth. Bake immediately or cover and chill the mixture overnight.
3. Heat the oven to 160°C fan. Weigh 180g of the cake mixture into each mould and bake the cakes for 30-35 minutes until well risen and a skewer inserted into the middle of each comes out clean.
4. Leave the cakes to rest for 3-4 minutes in the moulds, then remove them and leave to cool on a wire rack for 10 minutes.
5. Drizzle the warm cakes with honey, leave to cool to room temperature then scatter with pearl sugar to serve.
