Honey, Orange and Cardamom Cake

The Best in the Country!

We’ve been baking bread, biscuits, buns and cake here at Hen Corner for years, delighting friends, family, course guests and more recently our Micro Bakery customers. So when we decided to enter a cake into the National Honey Show 2015 we wanted to create something very special

The category was ‘Tray Bake containing Honey’ and we were thrilled to win first prize in this national competition.

We were also delighted to receive awards for our honey again this year; 2nd place in the county of Middlesex and Very Highly Commended in London, we also came home with a cup presented to ‘The Best Female Beekeeper of the Year’!

NHS '15 AwardsIngredients:

200g margarine

200g caster sugar

120g self raising flour

100g ground almonds

1tbsp milk

4 eggs

1 large orange (zest & juice)

2 tbsp honey

6 cardamom pods

Method:

1. Line a 23cm square tin with baking parchment, preheat the oven to 180c

2. Cream together the margarine, caster sugar, flour, almonds, milk, eggs and orange zest.

3. Spoon mixture into prepared tin and bake for 40 mins.

4. Whilst it’s baking, bruise the cardamom pods in a pestle and mortar and combine with the orange juice and honey in a small saucepan, bring the contents of the saucepan to a simmer.

5. Bring the orange syrup to the boil and reduce by half.

6. Once the cake is cooked, use a skewer to make small holes over the surface and pour the syrup over the cake through a tea strainer to remove seeds and pods.

7. Allow the cake to cool completely in the tin, then cut into squares to serve.

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