Honey Cake with MELIRA Lavender Honey By Chef Dina Nikolaou

Ingredients

  • 250 gr. butter, softened + a little extra for the form
  • 4 eggs, preferably organic
  • 200 gr. lavender honey, Melira
  • 250 ml orange juice
  • 1 tsp. sweet vanilla extract
  • 500 gr. self raising flour of
  • 1 tsp. sweet baking powder
  • 1 tsp. sweet cinnamon powder
  • 1 tsp. sweet ginger, powder
  • ¼ tsp. sweet cloves, powder

For the icing

  • 180 gr. lavender honey, Melira
  • 25 gr. butter
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Honey Cake with MELIRA Lavender Honey By Chef Dina Nikolaou

Instructions

Preheat the oven to 180°C fan. I well butter a cake tin (or two) with a hole in the middle and set it aside. Sift together the flour, baking powder, cinnamon, ginger and cloves in a bowl.

I put the butter in a bowl and beat with the mixer until it turns white and fluffy. I add the eggs one by one, continuing to beat until a fluffy cream is created. I pour in the vanilla, orange juice and honey and beat for 1-2 minutes (the mixture will look "cut" but that's okay).

I stop the mixer and add the dry ingredients. I mix with a mariz until the mixture is homogeneous and pour it into the mold (or molds). I bake the cake for 60 minutes.

Remove from the oven and let it cool. Unmould the cake on a plate and sprinkle with the glaze.

For the icing

I put the honey and butter in a saucepan and heat them over a very low heat, stirring. Once the butter has melted and combined with the honey, remove from the heat.