Honey is a fantastic, highly variable sweetener that lends itself perfectly to a variety of sweet and savoury recipes.
The following honey loaf cake recipe showcases our range of Portuguese Honey, from Wild about Honey. In this case using the exceptional “Rosamaniho” or Wild Lavender, which is beautifully floral.
- 235g Plain Flour (White produces a lighter loaf. Wholemeal however brings a richer flavour that complements the Honey. I would recommend light spelt which is a good medium).
- 12g Baking Powder
- 125ml Neutral Oil
- 125ml Water
- 3 Free Range Eggs
- 6g Cinnamon (optional)
- 250g Portuguese Honey (Lavender, Orange Blossom, Chestnut or Wildflower all work well!)
- 100g Caster Sugar
- 1 Loaf Tin
- Preheat an oven to 160°c and line a standard loaf tin with parchment paper. It is also possible to use a lined 22cm springform cake tin.
- In a mixing bowl (or bowl of a stand mixer) pour in the flour, water, sugar, baking powder (and cinnamon if using) and mix to combine.
- Then add in the eggs, one at a time whilst mixing constantly. Once this is complete, begin the same process but this time with the oil. Finally, stream in the honey (if firm, warm it over a bowl of hot water). Take the time to ensure everything is evenly combined.
- Now pour the mixture into the prepared tin and bake for 40-50 minutes until a skewer (or knife) comes out clean. It is important not to disturb the cake within the first 30 minutes, as this could cause it to collapse.
- Once sufficiently baked, allow to cool and then wrap well in clingfilm. The loaf cake will keep for 2 weeks in a cool environment.