Honey Cake


Cake Batter
150g butter
1/2 cup brown sugar
1/2 cup honey
1 2/3 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1 TBs finely chopped fresh rosemary leaves
2 eggs beaten

Lemon Icing

2 cups icing sugar
100g soft butter
1 tsp grated lemon zest
2 TBs fresh lemon juice

Grease and line an 8 1/2 inch spring form tin. Put the butter, brown sugar, and honey in a small saucepan and add 1 TBs of water. Heat gently, stirring once or twice until the butter melts and the sugar dissolves. Leave it to cool for 15 minutes. Preheat oven to 180C.

Sift the flour, baking power, and cinnamon into a bowl and add the rosemary. Add the honey mixture and eggs and beat until smooth. Pour into the tin and bake for 35-40 minutes, or until skewer comes out clean when you poke it into the centre. Leave in tin to cool completely.

To make the lemon icing, sift the icing sugar into a bowl. Add the butter, lemon zest and juice and 1 TBs water and beat until smooth. You might like to add a few more drops of the lemon juice afer tasting it. Spread over the top and side of the cake. The cake softens as it sits and will keep well up to a week in a cake tin.

Decorate with rosemary flowers or other edible flowers.

Apples For Jam by Tessa Kiros is available at Munro’s Books. To read more about local honey from the Simikameen click here. You can find local honey at the pocket markets, Thrifty’s, Market On Yates, and Plenty Epicurean Pantry.

Photo: Katie Zdybel

Comments are closed.