Crystal clear: a cake to make from crystallised honey – recipe

by Micheal Quinn

Without bees, we wouldn’t be able to enjoy espresso, apples and a number of the different fruit, vegetables, seeds, nuts, and oils they pollinate. There are 275 species of the wild bee inside the UK alone, and greater than 20,000 worldwide: help protect them by using shopping for fruit and veg from farms that don’t spray their plants with insecticides, and anywhere possible, buy your honey from small apiaries (large bee populations push out wild pollinators). And, of course, don’t waste honey if it crystallizes.

Honey crystallises with age, becoming granular as the glucose molecules break free the water. This can take anywhere from two hours to two years, and is often a concept to be a sign of terrible fine or adulteration. In reality, pretty the opposite is genuine: if honey does no longer start to granulate after a long time and remains clean, it’s a demonstration of dilution or additives. Crystals are certainly a signal of excellent.

Crystallized honey will, fortunately, soften on in your toast or over your porridge, and is best for sweetening tea, or for cooking, to sweeten sauces, glaze veggies, or as the principle component in this honey cake.

Crystallized honey cake

My appropriate buddy Damian Clisby, eating places director at Petersham Nurseries in London, has advanced a delicious cake the usage of honey from the eating place’s own hives. This is stimulated using his recipe, but made with wholemeal flour: the wholegrains not simplest add nutrients, however, complement the candy honey with a delicious maltiness.

200-250g honey
150g butter, room temperature
Two eggs, crushed
220g wholemeal flour (Khorasan, emmer, wheat, and many others.)
1 tsp baking powder
Edible flora to enhance

Heat the oven to 200C (180C fan)/390F/gasoline 6.

Melt 170g honey and the butter in a pan over a low warmth. Take off the heat, stir within the eggs, flour and baking powder till nicely mixed, then pour into a greased and covered 20cm cake tin.

Bake for 35 minutes, or till a skewer comes out clean while pushed into the centre of the cake. Cool on a cord rack.

Spike the cake throughout with the skewer, then unfold or disintegrate the ultimate honey frivolously over the pinnacle. Serve simple or adorned with vegetation.
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