HONEY CAKE RECIPE
I highly recommend to make the cake 1-2 days ahead of time. It will taste better and the flavors will be stronger. Keep it in the fridge but serve it at room temperature. If you want a super fluffy and airy cake, you can use the same recipe but separate the eggs. When the recipe calls for mixing eggs with sugar and honey, use only the egg yolks. After mixing all the ingredients, whisk the egg whites with a mixer until they form soft peaks, then gently fold into the batter using a spatula.
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
- In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
- In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
- Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
- The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.
LAVENDER HONEY LOAF
Make and share this Lavender Honey Loaf recipe from Food.com.
Provided by dicentra
Categories Yeast Breads
Time 2h5m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1 teaspoon water and egg a small bowl, stirring with a whisk. Reserve 1 tablespoon egg mixture.
- Dissolve honey and yeast in warm water in a large bowl, let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups remaining egg mixture, lavender, butter and salt to yeast mixture, stir well. Stir in 3 cups flour to form a stiff dough.
- Turn dough out onto a lightly flour surface. Knead until smooth and elastic (about 10 minutes), add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes.
- Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 12-inch rope on a floured surface. Twist ropes together, pinching ends to seal. Place the dough in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
- WHEN READY TO BAKE:.
- Preheat oven to 375 degrees F.
- Uncover dough. Gently brush the reserved egg mixture over loaf.
- Bake loaf at 375 for 35 minutes or until browned on bottom and the loaf sounds hollow when tapped. Remove loaf from pan; cool completely on a wire rack.
- To freeze for up to 1 month:.
- Place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Unwrap the loaf, and thaw at room temperature 2 hours before serving.
Nutrition Facts : Calories 156.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 21.6, Sodium 190, Carbohydrate 27.8, Fiber 1, Sugar 3.8, Protein 3.9
LAVENDER LEMON LOAF
Fluffy, zesty and delicious! Looks pretty for all occasions! Goes very well with coffee or tea! Easy & simple recipe, which i got from Kitchen Stories.
Provided by The Headless Baker
Categories Dessert
Time 1h25m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- MAIN:.
- Set butter, eggs, and greek yogurt out to reach room temperature.
- Preheat oven to 175°C/350°F Grease loaf pan with butter.
- Whisk together flour, baking powder, and salt.
- Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined.
- Add eggs one at a time to the butter mixture.
- In another separate bowl, combine the greek yogurt with some of the lemon juice and vanilla extract.
- Pour dry ingredients into butter mixture, then add yogurt.
- Add rest of flour and stir to combine.
- Pour batter into loaf pan and bake for about 55 minutes or so.
- Remove from oven and cool for around 15 minutes and then place on rack to cool.
- ICING:
- Combine together icing sugar, lemon juice until smooth. I like the loaf to be more zesty, hence I used a whole lemon's juice for the icing.
- Drizzle over cooled loaf sprinkle with lavender and let it set.
Nutrition Facts : Calories 310.1, Fat 10.7, SaturatedFat 6.3, Cholesterol 80, Sodium 291.4, Carbohydrate 50.4, Fiber 0.7, Sugar 35, Protein 4
LAVENDER HONEY
Spoon warmed lavender honey over Figs and Raspberries for a fragrant dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Heat honey in a saucepan over medium heat until hot. Stir in lavender. Let cool. Refrigerate, covered, overnight.
- Heat lavender honey over medium heat until heated through. Pour through a fine sieve into a bowl; discard lavender.
LAVENDER TEA BREAD
I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.
Provided by SHIKAIRI
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
- Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 33.6 g, Cholesterol 47.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 169 mg, Sugar 17.5 g
HOMEMADE LAVENDER HONEY
In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".
Provided by BecR2400
Categories European
Time P1DT10m
Yield 1 8-ounce jar Lavender Honey, 16 serving(s)
Number Of Ingredients 2
Steps:
- Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
- Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
- Store in the refrigerator for up to 6 months. Serve at room temperature.
Nutrition Facts : Calories 64.4, Sodium 0.8, Carbohydrate 17.5, Sugar 17.4, Protein 0.1
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