Recipes

HARRY'S HONEY CAKE WITH HONEY CREAM ICING

INGREDIENTS:

 

150g butter, softened

150ml runny honey

1 teaspoon vanilla

3 eggs

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

 

TO DECORATE:

 

A sprinkling of bee pollen

 

DIRECTIONS:

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.

 

 

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