Honey Cake

Motherhood certainly pushed me out of any form of structure and routine I furiously held myself accountable for. It brought many other practices, some of which I madly treasure as I know that alongside childhood, they are temporary. The big nostalgic in me is already grieving the inevitable alteration to the composition of images that shape our family life.

My top pick at the moment is Friday afternoons: ‘under the sea’ jigsaw puzzle scattered on a wobbly table at the local bakery, two large ‘babyccinos’ with red and white stripes straws from our indulgent barista, oat flat white and Braeburn apple in (my) hand, and two pricey bite size treats, including my two -and-a-half year old seasonal favourite, the honey infused mini cake, which she deflowers with determination and carefully bites, leaving just the leftover icing-less base (a love token for daddy). 

So this is my gratitude recipe for the end of the week ritual. A memory bite size is never going to be enough so here is a whole cake to remember. Enjoy! 

Ingredients

185g unsalted butter  

90g caster sugar 

2 eggs 

185 flour 

1tsp baking powder 

3/4tsp baking soda

1/2tsp salt 

1/4tsp ground cinnamon

75g sour cream

90g honey

Honey syrup 

80g honey

30 ml water

Honey cinnamon icing 

60g Icing sugar

1/2tsp ground cinnamon

35g runny honey

A pinch of sea salt

4 tsp water

Dried edible petals for decoration (I used rose petals)

Method

Preheat your oven to 170C. Line a loaf tin with parchment paper and set aside.

Beat the butter and sugar until light and fluffy. Add the eggs and mix well.

In a separate bowl combine all the dry ingredients and then add to the butter, eggs and sugar mix. Incorporate the sour cream and the honey. Pour the mixture into the tin and bake in the preheated oven for 40-45 min.

Meanwhile, make the syrup by heating gently the honey and water in a small saucepan. 

Remove the loaf from the oven and use a sharp knife to pierce it. Pour the syrup over the cake and let it cool down.

To make the icing combine the icing sugar, salt, cinnamon, honey and a teaspoons of water until obtaining a honey consistency.  You are aiming for a honey consistency. Use a brush to ice the cake. Sprinkle on the dried petals. Enjoy!

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