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Autumn harvest and Honey cake recipe

it’s been so long since I posted that I haven’t had any idea where to start. so much has happened since I last posted especially with the current pandemic everybody is dealing with. So if you want to see what we’ve been up to in between my last post and now you can always check out Instagram page @Huntergathererforager

I thought it might be nice to start blogging again with my recipe for honey cake.

Yesterday we went to winter down all our beehives and were lucky enough to have a suprise second honey harvest after the stringybark flow. We even have some extra honey the sell which is pretty excited because we weren’t expecting it.

this honey cake recipe has been adapted from Hugh fearnley whittingstall River Cottage everyday recipe for a wholemeal honey cake. are adapted the recipe to what I had in the pantry and it works pretty well so I thought id share with you guys I took out the sugar that he had his recipe and I just use honey as we had a lot of it and I swapped the flour to use spelt and I used LSA but you could use almond meal like the original recipe called for.

Sometimes when I make this cake I serve it with home-made ricotta and Poppy toast but you could also use whipped cream or ice cream pretty easily it’s a really delicious simple cake and I hope you enjoy it.

Honey cake

Ingredients

200g butter 2 tablespoons honey 4 free range eggs. 1/2 cup plain flour. 1/2 cup spelt four 1 cup LSA or almond meal 1teaspoon baking powder. Extra runny honey and cream or ricotta to serve

Method

Melt honey and butter together until butter is soft and easily mixed.

Mix together then add eggs one at a time until combined.

Slowly fold in flours then add LSA or nutmeal.

Put into pre greased pan and bake in a preheated oven at 180c for 20mins or until a skewer comes out clean.

While cake is still warm poke holes in the cake and drizzle over extra runny honey.

Serve with cream , ricotta or enjoy on its own.

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