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I am proud to say that this is a recipe entirely of my making!  I was inspired to create it this Summer after tasting the most divine Honey and Lavender Ice-Cream at a Farmer’s Market at Samlesbury Hall (where we are holding our Wedding Reception!).

The cakes are great for this time of year as they have the comforting texture of sticky toffee but with a subtle flavour that is entirely Summer!!

I am lucky enough to have friends who are bee keepers and so have a never ending supply of local honey.  I also use a teaspoon of Manuka honey.  This is not a must.  Manuka honey is expensive, I sometimes take a spoonful as a supplement if I feel I’m developing a cold.  I use it in this recipe because I have it anyway and it has a very strong honey flavour.  Please do not go out and buy it just for this recipe.

I also use Lavender Sugar.  You can buy this ready made and it’s blooming expensive which is outrageous given that it’s nothing more than caster sugar and lavender.  I say make your own.

This recipe makes 10 muffin sized cakes.

You will need

4 ounce margerine

4 ounce Lavender Sugar

2 Large Eggs

50ml /1.75 fluid ounce honey (I substitute a teaspoon of this for Manuka – optional)

4 ounce self raising flour

2 ounce ground almonds

1 level teaspoon baking powder

1/4 teaspoon ground ginger

Extra Lavender (optional)


The method for this cake could not be simpler

  • Preheat oven to 120 / Gas mark 2
  • Apart from the flour and Baking powder, Combine all the ingredients in a large bowl
  • If you plan on adding extra Lavender, do it now.
  • Sieve the baking powder and flour over the rest of the ingredients and combine with a metal spoon in the usual way, ie in a figure of 8 movement.
  • Spoon the mixture into your cake cases.  this mixture makes 10.
  • Push 4 or 5 little Lavender flowers into the top of each cake.
  • Bake at 120/Gas 2 for 7 minutes or until the cakes have risen
  • Turn the oven down to 80/  and bake for a further 15-20 minutes until the cakes sound hollow when the bottom is tapped.
  • These cakes do look dark when baked.
  • Remove from oven and whilst still hot in the tin, brush the cakes with honey.
  • Allow to cool on a wire tray.
  • These cakes actually taste better the next day.
As the flavour of these cakes is so delicate, I tend not to decorate them very much.  Icing in whatever form might overpower the subtle flavour.  I have however used honey flavoured chocolate to make a ganache ( more about that later) and this works rather well.  If I were baking for a party, a thin layer of glacé would be my choice of decoration.
Here I have simply dusted with edible glitter and added an edible paper butterfly.
NB:  Because of the high sugar content, you will need to watch these cakes carefully whilst baking.  During the higher temperature bake, the cakes do rise quite dramatically and you need to reduce the temperature before they rise too much and topple over, but not so soon that they sink.  The end result as you can see,  is quite a flat topped cake, but might take some practice to perfect (as it did me!)

Let me know how yours turn out!?



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