Baking Dessert

Malfroy's Gold honey parfait slice with poached cumquats

Name: Danielle Alvarez's honey parfait slice with cumquats recipe
Ingredients: 100.00g Malfroy’s Gold Wild Honey; 40g caster sugar; 40g chopped unsalted butter; 1/2 tsp bicarb soda; 1/4 tsp ground cinnamon; 1 large egg, at room temperature; 90g plain flour, sifted; Whipped cream, to serve; 430ml thickened cream; 4 egg yolks, at room temperature; 120g Malfroy’s Gold Wild Honey; 1 tsp vanilla bean paste; 150g cumquats, thinly sliced

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Malfroy's Gold honey parfait slice with poached cumquats

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by Danielle Alvarez

Sep 19, 2024

"This dessert is inspired by Russian honey cake – an incredible cake with many layers where, you guessed it, honey is the starring flavour. This frozen version really highlights the exceptional flavour of Tim Malfroy’s honey. The cumquats add a lovely little pop of acidity, but if they’re out of season, the parfait is delightful on its own." – Danielle Alvarez

Recipe note: Begin this recipe at least 8 hours ahead. You’ll need a 33cm x 23cm baking tray and a 23cm x 13cm x 6.5cm-deep loaf pan.

50g Malfroy’s Gold Wild Honey
40g caster sugar
40g chopped unsalted butter
1/2 tsp bicarb soda
1/4 tsp ground cinnamon
1 large egg, at room temperature
90g plain flour, sifted
Whipped cream, to serve

Honey parfait

1 3/4 cups (430ml) thickened cream
4 egg yolks, at room temperature
120g Malfroy’s Gold Wild Honey

Poached cumquats

50g Malfroy’s Gold Wild Honey
1 tsp vanilla bean paste
150g cumquats, thinly sliced

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line base of a 33cm x 23cm baking tray with baking paper and grease sides.
2.

Place honey, sugar and butter in a large heatproof bowl over a pan of barely simmering water (don’t let base of bowl touch the water) until butter melts. Stir to combine. It should be hot, not scalding.
3.

Combine bicarb and cinnamon in a small bowl with a large pinch of fine salt. Add egg to butter mixture and whisk to combine. Remove from pan of simmering water and whisk in bicarb mixture. Add 1 tsp water to cool mixture down, then whisk in flour until completely smooth. Scrape batter into prepared tray with a silicone spatula and, using a small offset spatula, spread evenly across the tray (it will be thin). Bake for 6-7 minutes, until cake is springy to touch. Stand on a wire rack to cool completely.
4.

Meanwhile, grease base and sides of a 23cm x 13cm x 6.5cm-deep loaf pan and line with baking paper. Cut cake into three panels to fit interior dimensions of prepared pan (see notes). Set aside.
5.

To make parfait, whip cream to soft peaks, then chill. Combine yolks and honey in a large heatproof bowl. Place over a saucepan of barely simmering water (don’t let base of bowl touch the water) and whisk until mixture briefly forms ‘ribbons’ on the surface when dripped down from your whisk. Remove from pan of simmering water and whisk in a pinch of fine salt. Cool to room temperature. Whisk in one-third of whipped cream until smooth, then gently fold in remaining cream.
6.

To assemble, arrange one layer of cake in prepared pan (see notes), then cover with half the parfait. Top with another cake layer, followed by remaining parfait. Finish with the last cake layer. Cover with plastic wrap and freeze overnight, or for at least 6 hours.
7.

To poach cumquats, mix honey, vanilla and 1/4 cup (60ml) water in a small saucepan and bring to a simmer over medium-high heat. Add cumquats and simmer for 5 minutes, or until cumquats have softened and liquid is syrupy. Set aside to cool (see notes).
8.

To serve, turn slice onto a serving plate. Thickly slice and serve with poached cumquats, syrup and whipped cream.