Recipes

June 16, 2020

Chamomile and Manuka Honey Cake

INGREDIENTS

2 tablespoons loose chamomile flowers (I buy organic loose tea from health food shops)

100 grams room temperature butter, cut into cubes

½ cup manuka honey (you can use other varieties of honey)

5 free-range eggs (size 7)

1 teaspoon gluten-free baking powder

1 teaspoon vanilla extract

zest of 1 orange

zest of 1 lemon

2½ cups almond meal

Topping

400 grams cream cheese (I used the Philadelphia original block – not the spreadable version), at room temperature

2 tablespoons manuka honey

1 teaspoon vanilla paste

METHOD

Line a 22cm springform cake tin with baking paper. I like to grease the tin first to ensure the paper fits snugly.

Preheat oven to 160°C.

Place the chamomile in a mortar and pestle. Grind until a fine powder, removing any green stalks. Add to a food processor, along with the butter and honey. Run until smooth. Add the remaining ingredients and process for a minute or two until well combined. Use a spatula to ensure all the butter and honey mixture is dislodged from the bottom for the bowl. 

Pour the cake batter into the tin and wiggle it on a flat surface to smooth the top.

Bake for 40–45 minutes until a skewer comes out clean when inserted.

Leave to cool for 30 minutes before removing from the tin. Place in the fridge for 1 hour before topping.

Topping: Use an electric beater or food processor to whip together the cream cheese, honey and vanilla. 

Top the cake with the cream cheese mixture using a wide knife or palate knife. Use long strokes and don’t be afraid to let it have a slightly rustic finish. 

The cake can be stored in an airtight container for up to 4 days. Makes 1 cake

 

 

Recipe by Kelly Gibney

Photography by Kelly Gibney

Read more

May 31, 2020

Manuka honey brûlées

View this post on Instagram

Memorial Day weekend has got me buzzing 🐝 around the kitchen! 🍯 this delicious Manuka honey recipe deserves a #repost @nadialimcooks 🍯These Manuka honey brûlées are a delicious treat, and a great way to end a special dinner. Brûlée is essentially a baked custard with a hard sugar shell on top. You know you have a good one when you have to use a spoon to crack through the sugar layer! You can easily make these Manuka honey brûlées without a fancy cook’s blow torch – you can just pop them under a hot grill instead. 🍯 #ingredients 🥚 free-range egg yolks 6 medium 🐝vanilla extract 1 teaspoon, or seeds of 1 vanilla bean pod 🍯manuka honey 3 tablespoons 🍊 orange 1, zest, finely grated cream 🍭 600 milliletres caster sugar 2 tablespoons, for grilling 🍯 🐝 #method Preheat oven to 150°C. In a mixing bowl whisk egg yolks, vanilla, honey and orange zest together until smooth. Slowly pour cream into egg mixture, whisking continuously. Pour custard into a jug, then pour evenly into six ramekins (the jug will make this easier). Place ramekins in a large baking dish. Pour in enough hot water (from the tap is fine) to reach halfway up the sides of the ramekins. Carefully transfer to oven and cook for 50–60 minutes until the brûlées are just set, with a slight wobble in the middle. Allow to cool slightly, then place in the fridge for at least a few hours (or in the freezer for 30 minutes) to set. When ready to serve, evenly sprinkle 1 tsp sugar over each brûlée. Use a cook’s blow torch to caramelise the sugar; the caramel will harden after about 1 minute. If you don’t have a blow torch, allow crème brûlées to set in the fridge for at least 8 hours (or overnight) until they are very cold, then sprinkle with sugar and place under a hot grill (with the oven door open) for 1 minute to caramelise. 😋

A post shared by Honeybunch (@honeybunch_naturals) on

Read more