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Baking time 45 mins at 170oC.
You will need a 1lb loaf tin brushed
with melted butter. Add to the cake
mixture: Zest of 1 lemon
& 1 tsp lemon oil.
For the topping- Mix the juice of
1 lemon with 1 tbsp of granulated
sugar. Stir well and set aside.
When the cake comes out of the oven,
prick all over with a fork-quite
deeply & then whilst cake is warm,
spoon the topping over.
Delicious served warm with a gurt dollop
of créme fraiche.
Baking time 30-32 mins at
170oC. You will need a 1 x 23cm
round cake tin brushed with butter.
Add to the mixture 60g dried
cranberries 60g toasted and chopped
hazelnuts. To toast nuts toast for
5-7 mins in oven at 170oC
For the toppingMelt 1 tbsp of marmalade until runny.
Paint the top of the cake with a
pastry brush & melted marmalade.
Stick on rows of cranberries & whole
hazelnuts then brush over again with
marmalade. Allow to set.
CHOCOLATE CAKE
For a very easy chocolate treat cake:
Baking time 20-23 mins at 180oC
You will need 2 x 18cm sandwich tins
brushed with melted butter. Add 100g
molten dark chocolate to your cake
mix. 100g milk chocolate buttons to
then be stirred into the mix.
Chocolate butter filling3-4 tbsp icing sugar. 1.5 tsp cocoa
powder. 200g butter.
Soften the butter, add sifted icing
sugar & cocoa powder & beat well.
Turn the cooled cake out of their
tins. Place one cake on a pretty
plate & spread the butter icing over.
Pop the other cake on top.
Topping40g milk chocolate. 25g butter. Melt
together, stir well & spread
generously. Spoon over the top of
the cake, and smooth with a pallette
knife. Adorn with a
single retro
cherry.
For a scrumptious and very easy
celebration cake:
Baking time 20 mins at 180oC
You will need 2 x 18cm sandwich tins
brushed with melted butter. Allow the
cakes to cool before turning out.
Spread with jam & cream.
Using baked sponge cut into squares
make everyone their own deluxe trifle.
Spoon roasted raspberries into the
bottom of your trifle bowl.
Strawberries work just as well.
To roast- pop fruit on a baking tray,
drizzle with honey & a little lemon
juice & pop in the oven for 20 mins
at 180oC. Layer with sponge pre-soaked
in sherry or cider brandy. Top with
creme fraiche & a layer of proper
creamy custard.
Top with roasted & fresh fruits.
VARIATIONS ON A THEME
E
CHOCOLATE & PRUNE CAK
Chocolate & prune
cake in rinky
dink form.
BAKING TIPS
A clean skewer is a good way of
testing for whether a cake is baked .
Always preheat oven.
Noting that all ovens are individuals, you may need to alter
the cooking time/temperature .
GINGER HIPPO CAKE
Stem ginger added
to the cake mix &
a ginger drench
on top. Easy &
super tasty.
LITTLE EM’S CAKE
A great way to use
up spare berries
- use fresh or
frozen.
To avoid singeing the top of
your cake, cover with greaseproof/silicon paper.
Try UK
rapeseed oi instead of melted
butter.
L E.
For a simple yet
extremely lemony
Loaf cake:
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your fridge, storecupboard
or freezer for fruits/jams/
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THE BEE SHACK
The Bee Shack is our dedicated gluten free & vegetarian cafe.
We serve locally sourced, simple, great tasting
food which happens to be gluten free. Little ones especially
welcome. As are cyclists and walkers. Feel free to picnic in the
orchard or relax on the swing benches. Opens just 10 times a year.
The Bee Shack is a true hidden, vintage gem.
Our online shop is full to bursting with Honeybuns
goodies. You can stock up your freezer with
cakes & little savoury tarts. Our tins of
Honeybuns cakes are a perennial favourite,
either to treat you or gift to a love one.
Also we have locally made, limited edition
bespoke Honeybuns mugs which are really
huggable. Giftwrap thoughtfully made by
local people we admire.
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www.honeybuns.co.uk/beeshack
MBER
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Office: 01963 23597
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Get in touch? Gifts online
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