Hokey Pokey Cake

Hi Everyone,

This cake really reminds me of my childhood. You probably know already but my Dad was a well known baker in Auckland, New Zealand and his hokey pokey cakes were one of my favourites.

I am not really sure the exact recipe he used but this one tastes pretty similar and is super easy to make.

Keep reading for my interpretation of the “Hokey Pokey Cake”  recipe.

 

Hokey Pokey Cake

First start by making the hokey pokey.

All you need is 1/2 cup sugar and a saucepan.

Pour the sugar evenly over the base of the pan and heat at medium to low temperature until the sugar has melted to a light golden colour.

Then pour the warm mixture onto a flat surface lines with baking paper.

It is very hot so no matter how tempting RESIST touching it at this stage.

Once the mixture has cooled right down, place another piece of paper on top and using a rolling pin create chunks.

 

Line a 20cm diameter round cake tin with baking paper and preheat oven to 170° C

Ingredients:

• 250 g Butter,
• 1 cup Suger,
• 1 tsp Vanilla Suger,
• 4 Eggs,
• 2 cups Flour,
• 1 tsp Baking Powder

Recipe:

• Beat butter and sugar until pale and fluffy, then add vanilla sugar and beat some more.
• Add the eggs, one at a time being careful not to make mixture curdle – if it looks like it might add a little of the flour already at this stage.
• Sift flour and baking powder and add to mixture.
• Stir through half of the crushed hokey pokey, then spoon mixture into prepared baking dish.
• Bake at 170°C for approximately 1 hour.

 

Icing:

Wait for cake to cool down before icing.

My favourite for this cake is to simply add lemon juice to icing sugar – I never know the exact proportion of each, just add a little lemon juice at a time making sure the mixture does not become too runny.

The final decoration is by carefully placing the remaining hokey pokey pieces on top of the cake in the centre. The icing needs to be fresh when you do this to hold the pieces in place.

Enjoy!

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