Serves a Crowd
Bee Sting Cake
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12 Reviews
Elaine B.
December 29, 2021
When I baked this cake, most of the honeyed almonds sank to the bottom of the cake, thus they didn’t caramelize during the baking. Apparently, many others who’ve baked this cake have had the same problem, leading me to believe that the recipe needs revamping. Clearly, the cake structure was not strong enough to hold up the almond topping. I would not make the recipe again as written. It would be nice if a revamped recipe could be posted on this website.
Jen
October 4, 2018
I've made this three times and it's always delicious.
I bake it for about 10 minutes to form a crust before adding the almonds. That stops them from sinking.
I have a different problem, though. My cake is always pretty flat. It's maybe 2 inches high, so it's not high enough to cut in half and add the custard. Has anyone experienced this?
I bake it for about 10 minutes to form a crust before adding the almonds. That stops them from sinking.
I have a different problem, though. My cake is always pretty flat. It's maybe 2 inches high, so it's not high enough to cut in half and add the custard. Has anyone experienced this?
Jen
October 4, 2018
I bake it for about 10 minutes before adding the topping. Long enough for the top to be solid enough to hold the mixture.
Ian
April 8, 2018
I have a similar issue in that topping mixture moves through to the middle of the cake.
what do you suggest to make sure that the topping stays on the top?
what do you suggest to make sure that the topping stays on the top?
ccnewman
February 29, 2016
I made this cake exactly like the recipe; however, the almond mixture sank to the bottom of the cake pan while cooking? Any thoughts?
Kayla R.
July 14, 2016
I had the same issue! I think my problem had something to do with the second rise being too warm, but fortunately the almonds arranged themselves rather nicely at the bottom of the cake, and so I just flipped the cake over and put it back in for 5 minutes to crisp them up a bit and served it almond side up. I'd love to know how to fix this for next time though!
daryl
November 9, 2015
Made this as per recipe this weekend, with exception that i used my kitchen aid to mix the batter. It was very interesting process as i have never made a yeasted cake before. The cake itself is not as sweet as other cakes I've made. Next time i would probably double the pastry cream recipe. I had a bit of trouble with the almond mixture as the oil from butter did not initially integrate with rest of ingredients, but i re-heated and wisked the mixture and that solved the issue. One thing I'd like to try in future is to toast the almonds. I also think that a simple syrup soak for bottom layer would add another dimension.
Yazoolulu
August 13, 2015
I have made this before from the Smitten Kitchen site and it is *wonderful*. I especially like that it is not too sweet. Thank you for reminding me of this great recipe. I am making this again today!
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