Honey Cake with Lemon Whipped Cream

So for the last week Doug and I have been out in the winelands, he has been studying for CFA and I am working on my thesis (supposedly).  Over the last two days the wind has been gale force, so I am have ben stuck inside and I was getting a little bit of cabin fever.  I didn’t feel like doing my thesis and there was nothing worth watching on TV and Doug couldn’t even entertain me because he was being extremely diligent.

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There are only the basics in the cupboards here at the moment, so I checked to see what we had: a whole lot of spices and herbs, 8 tins of beans and condiments galore.  Not much I am make from that.  Luckily, the baking draw had all the basics (because I rarely bake) and after looking through a couple of recipe books I found this Honey Cake recipe in Tessa Kiros’s cookbook, Apples for Jam.  I had (nearly) all the ingredients and it has rosemary in the ingredients lists and I am in with love rosemary in sweet baked goods (I made rosemary and white chocolate cookies a few months ago and it just works!).

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Go make this cake now! Not only was so incredibly easy and fast to make, the entire house was filled with the aroma of cinnamon rosemary and honey combined with absolute deliciousness.  It also worked out perfectly, an achievement for me who sometimes can’t even make box cake mix work.   I didn’t mess with the cake recipe that much (which is probably why is came out so well – still so happy about that), however I would add slightly less sugar, an extra 1/2 teaspoon of cinnamon (I love cinnamon) and a 1 teaspoon more of rosemary.

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 I did mess with the lemon icing recipe, by not making icing at all.  I didn’t have any icing sugar on hand, and I wasn’t too upset about it.  I don’t like icing in general (unless is cream cheese icing on carrot cake of course), so I whipped up some cream and added lemon zest, a little castor sugar and lemon juice.

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 The light and fluffy, slightly zesty cream with the honey cake was a match made in heaven. The cake tasted delicious and was soft and light on the inside with slightly more ‘crispy’ edges.  Doug got really carried away and ate about half the cake in one sitting, then proceeded to complain about a sore tummy the whole evening and barely ate dinner (and those who know Doug, know that he will ALWAYS eat dinner/food).  So please don’t get over excited and eat half the cake! Restrain yourself.

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It is perfect as a sweet snack with afternoon tea and so easy just to whip up if you have surprise guests.  Coming from someone who generally avoids cake, this is a good one.

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Honey Cake with Lemon Whipped Cream

Adapted from Apples for Jam, Tessa Kiros

Makes 8-10 slices

  • 150g butter
  • 1/2 cup brown sugar (I would use slightly less than this, maybe +- 1/3 cup)
  • 1/2 cup honey
  • 1 2/3 cup cake flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 Tbsp + 1 tsp finely chopped rosemary leaves
  • 2 eggs, beaten

Lemon Whipped Cream

  • 250ml cream, whipped
  • 2 Tbsp castor sugar (sweeten to your liking)
  • zest of 1 lemon
  • juice of one lemon
  1. Preheat the oven to 180 C and grease a 22cm baking tin
  2. Put the butter, brown sugar, honey and 1 Tbsp of water in a saucepan on low heat
  3. Stir gently a couple of times, until the sugar as dissolves and the butter has melted
  4. Leave to cool
  5. Sieve the flour, baking powder and cinnamon into a bowl and add the rosemary
  6. Mix to combine, then add the cooled butter mixture and the 2 beaten eggs and mix until smooth
  7. Pour into the baking tin and bake for 35-40 minutes or until a skewer comes out clean
  8. Leave to cool in the tin
  9. In the meantime, mix the whipped cream, castor sugar, zest and lemon juice together
  10. Serve a slice of cake with a side of the whipped cream

NOTE: Will keep for up to a week in a cake tinScreen Shot 2014-12-04 at 9.22.27 AM

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