Bee Sting Cake - cooking recipe

Ingredients

CAKE
125 g butter
1/3 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons milk
GLAZE
125 g butter
1 cup ground almonds
1/2 cup honey
2 tablespoons milk
2 tablespoons vanilla
RASPBERRY FILLING
1 cup raspberry jam
BUTTER CREAM
1/4 cup butter
1 egg yolk
2 tablespoons honey
1 cup icing sugar
1 teaspoon vanilla

Preparation

CAKE:
Cream butter and sugar until smooth.
Slowly beat in 1 egg.
Sift flour twice with salt and baking powder.
Add dry ingredients to the butter mixture alternatively with milk.
Spoon mixture into a greased and floured 8 inch pan.
GLAZE:
Melt butter and stir in ground almonds, honey, milk, and vanilla.
Mix well and bring to the boil.
Cool and pour over cake batter, spreading it evenly.
Bake at 200C for 25 minutes.
Cool cake, remove from pan, and slice in half, horizontally.
RASPBERRY FILLING:
Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together.
BUTTER CREAM FILLING:
Cream butter until soft, and beat in egg yolk and honey.
Add icing sugar, a little at a time, and beat until fluffy.
Beat in vanilla.
Spread top and sides of cake with butter cream.