HARRY'S HONEY CAKE WITH HONEY CREAM ICING
150g butter, softened
150ml runny honey
1 teaspoon vanilla
100g spelt or regular flour
100g ground almonds
2 teaspoon baking powder
HONEY CREAM ICING:
200ml fresh cream
1 tablespoon honey
1 teaspoon vanilla extract
A sprinkling of bee pollen
Preheat oven to 170C fan bake.
Line a 22cm cake tin with baking paper.
In the bowl of an electric mixer, beat together the butter, honey & vanilla.
Add in the eggs, one at a time.
In two additions, fold through the flour, ground almonds & baking powder. Be careful not to overmix.
Pour the batter into the tine & spread out the sides.
Bake for approximately 40 minutes or until golden in colour, springy to the touch & a skewer inserted in the centre comes out clean.
Allow the cake to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the honey cream icing.
Whip the cream with an electric beater until you have a ribbon-like conistency, then gently fold through the yoghurt, honey & vanilla.
Once the cake is cool, apply a generous amount of the cream icing to the top of the cake & sprinkle with some bee pollen.
Serve at room temperature.
Refrigerate in an airtight container for up to 3 days.