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Honey Cake with MELIRA Lavender Honey By Chef Dina Nikolaou
Chef Nikolaou's expertise shines through in every moist and tender bite, making this Honey Cake a truly irresistible treat for those with a penchant for culinary elegance.
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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.
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EPTAECHOS PDO OLYMPIA Extra Virgin Olive Oil 23.6 fl. oz.
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EPTAECHOS "Aegean & Ionian" Extra Virgin Olive Oil 23.6 fl. oz.
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MYTHOGEA Early Harvest Extra Virgin Olive Oil - Peloponnese 16.9 fl. oz.
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CRETAN Early Harvest Extra Virgin Olive Oil 16.9 fl. oz.
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MYTHOGEA Extra Virgin Olive Oil 16.9 fl. oz.
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