Intructions

• 1Preheat the oven to 160C. Butter a 9-inch cake tin, line the bottom with parchment paper, butter that, and flour, tipping out any excess.
• 2Cream the butter, sugar, and Eatopia litchi honey together until light and fluffy.
• 3Beat the eggs lightly together and slowly incorporate into the butter base.
• 4Mix the dry ingredients together (all remaining ingredients but the sour cream) and stir well.
• 5Fold 1/3 of the flour mixture gently into the butter base, then about 1/3 of the sour cream. Repeat twice more until all ingredients are just incorporated.
• 6Turn the batter into your prepared cake tin and bake in the oven for about 50 minutes, or until a toothpick comes out clean.
• 7Note that honey browns very quickly in the oven, so if you notice this happening, you can tent your cake with foil for the duration. To make a foil tent, simply roll the foil to create a cone so the foil won’t come into contact with the cake top.
• 8When you cake is done, remove it from the oven and allow it to cool for about ten minutes, then invert onto a rack to cool.
• 9When cool to touch, transfer to a plate and make the icing:
• 10Whisk the lemon juice and Eatopia litchi honey together, then whisk in the powdered sugar (ideally you’d sift the powdered sugar in to remove any lumps).
• 11Drizzle over your cake, allowing the icing to trickle down the sides.
• 12Allow frosting to set, and serve.