Lavender Honey Cake
Pure honey is gaining popularity as a versatile natural sweetener for everyday use. It can substitute for white cane sugar in baking, cooking, hot beverages, cocktails, and more.
Our Lavender Honey gives it a delicious hit of flavour and fragrance
Here’s a Honey Cake crafted exclusively with Lavender honey as the sweetening agent. It is devoid of sugar and allows you to savour the distinct essence of honey.
You’ll adore how it’s soaked in a luscious honey syrup, infusing the cake with intensified honey flavour and imparting a delightfully moist crumb.
This delightful treat is an exceptional dessert resembling a pudding that concludes a comforting dinner or is a delightful addition to an afternoon tea gathering with friends.
Ingredients
225 g Lavender Honey—Not all honey is created equal! The better the quality of the honey, the stronger the honey flavour and the better the result. Our Lavender Honey makes the perfect choice!
225 g. unsalted Butter (at room temperature)
4 Large eggs at room temperature
150 g. Plain Flour
1 1/2 tsp Baking powder
45 ml Milk
1/2 tsp Salt
1 pinch Orange zest (optional)
1/3 cup Flaked almonds – For decorative purposes
Honey Syrup for cake soaking
225 g Lavender Honey
60 ml Water
3/4 tsp Lemon juice adds a delicate but welcome hint of lemon freshness.
the method
Whisk dry ingredients: Place the dry ingredients in a bowl and whisk together.
Cream butter and honey: This is a standard cake-making step often used for butter and sugar. But here, we’re doing this step with honey instead! Beat it for a good 3 minutes on medium-high, a bit longer than you usually go for when baking with sugar, as the honey is denser.
Add eggs one at a time, alternating with flour – Switch to a wooden spoon. We will mix in the eggs one at a time, alternating with portions of flour. So, add one egg, then mix until incorporated. The mixture will curdle initially, but keep stirring and come together after around 30 seconds.
Add flour in four lots: After the first egg is mixed in, add 1/4 of the flour and mix just until you can no longer see flour. Add another egg and mix until incorporated. Then, add 1/3 of the remaining flour. And so on, with the two remaining eggs.
Finish batter—Lastly, stir in the milk and orange zest. The finished batter will be quite thick and look a bit like whipped cream rather than completely smooth.
Scrape into pan – Scrape the batter into a baking paper-lined pan and smooth the surface. Even if you have a non-stick pan, it’s best to line it with baking paper to ensure the cake doesn’t stick.
Sprinkle the batter surface with the flaked almonds.
Bake for 45 minutes or until a skewer inserted into the centre comes clean. Then, take the cake out of the oven, leave it in the pan, and cool for 15 minutes. This is an important step, as it lets the cake settle before soaking it in syrup. If you skip it, the cake ends up too dense.
SOAKING IN HONEY SYRUP
Make the Honey Syrup while the cake is cooling for 15 minutes.
Simmer the honey and water for 5 minutes to reduce. This concentrates the honey flavour while heating the honey thins it so the cake absorbs it more readily.
Add lemon juice and simmer for a further 2 minutes. Then, cool the syrup for 5 to 10 minutes.
After the cake has rested for 15 minutes, poke holes in it with bamboo or metal skewers. Poke with gusto all the way down to the base—around 30 or more holes. Poke between the almonds so you don’t disturb them.
Honey syrup—Pour the honey syrup over the surface in four passes, waiting for the syrup to soak in between each pour before doing the next. Use a spoon if needed to spread the syrup evenly. Then leave to soak for a good 15 minutes.
serving suggestions
This Lavender Honey Cake is best served warm because the cooler it gets, the denser it becomes. So serve it freshly made with a big dollop of vanilla ice cream, a sprinkle of lightly toasted almonds, and a drizzle of extra warm honey. Enjoy!
