Lenten Honey Cake

Method

1. 01

   Step 1: Warm the honey base

   Combine the honey, sugar and water in a heavy-based saucepan. Warm over low heat, stirring, for 3–4 minutes until the sugar has completely dissolved; do not let it boil hard.

2. 02

   Step 2: Add the baking soda

   Add the baking soda and whisk vigorously: the mixture will foam, turn a light caramel colour and almost double. Keep stirring for a minute, then take it off the heat, pour in the oil, add the salt and whisk until smooth.

3. 03

   Step 3: Make the dough

   Let the honey mixture cool for 5–7 minutes until just warm. Add the flour in stages, mixing first with a spoon and then by hand, to a soft, slightly sticky dough that holds its shape. Resist adding extra flour, or the layers will bake hard.

4. 04

   Step 4: Bake the layers

   Heat the oven to 180 °C. Divide the dough into 6 pieces of about 145 g and keep them under an upturned bowl so they stay warm and do not dry out. While the dough is still warm, roll each piece directly on baking paper into a circle slightly larger than 22 cm and 2–3 mm thick; prick all over with a fork. Bake for 6–8 minutes until evenly golden brown.

5. 05

   Step 5: Trim the layers

   While each layer is hot and pliable, lay a 22 cm plate on top and cut around it with a knife. Save the trimmings and cool the layers on a rack; they will firm up and turn brittle, which is exactly right.

6. 06

   Step 6: Cook the semolina base

   Bring the oat milk and sugar almost to the boil. Pour in the semolina in a thin stream, whisking constantly, and cook over low heat for 5–7 minutes until it is as thick as porridge that slides slowly off a spoon. Stir in the vanilla, press cling film onto the surface and cool to room temperature, about an hour.

7. 07

   Step 7: Whip the cream

   Beat the soft coconut oil with an electric mixer for 2–3 minutes until pale and fluffy; if a warm kitchen has melted it, chill it for 10–15 minutes until opaque and soft like butter. Add the semolina base a spoonful at a time, beating until smooth after each addition, then beat in the lemon juice. Both mixtures must be at the same room temperature or the cream will split.

8. 08

   Step 8: Assemble the cake

   Place one layer on a serving plate, spread evenly with cream and repeat with the remaining layers, keeping back 4–5 spoonfuls of cream. Use it to cover the top and sides. Blitz the trimmings to fine crumbs and press them all over the cake.

9. 09

   Step 9: Let it soak

   Refrigerate for at least 8 hours, ideally overnight. The crisp layers absorb moisture from the cream and turn soft and tender, and the cake will slice cleanly.