Lemon and Honey Cake

Lemon and Honey Cake

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Lemon and Honey Cake

by Charlotte Franklin ( )                                                                                                                             90g coconut oil
90g olive oil
1/2 cup J Friend and Co Rata honey
1/2 cup unrefined caster sugar
1 tsp vanilla essence

3 eggs

1 cup Einkorn flour (you can replace this with any type of flour you like)
1 cup white Spelt flour (you can replace this with any type of flour you like)
1 cup Almond meal (ground almonds)
1/4 cup ground walnuts
1/4 cup pumpkin seeds, coconut chips
1 TBSP poppy seeds

3 tsp baking powder

1/2 cup milk

Finely grated rind of 2 lemons

To make the icing

1 1/2 cups icing sugar (I use Billington’s golden icing sugar – it’s not white)
2 tablespoons lemon juice
1 tablespoon grated lemon rind


Pre-heat oven to 180°C. We don’t have a fan oven so please ensure you don’t use fan bake.
In a mixer, mix (using the egg whip attachment) together the oils, honey, sugar and vanilla essence until white and fluffy (about 10 minutes).

Gradually beat in the eggs one at a time ensuring each one is thoroughly mixed before adding the next.

In a separate bowl mix the dry ingredients together using a wooden spoon. Then add the lemon rind and mix through.

Add the dry ingredients and then the milk to the oil and egg mix. Blend again briefly to combine the ingredients all together. Don’t over mix.

Grease and line a shallow 12″ tart tin with baking paper – ensuring the baking paper is almost double the height of the sides of the tart tin. I use baking tin liners from Lakeland which are like giant cupcake liners. No more greasing or cutting up baking paper for me!

Pour your cake mix into the lined tin and smooth with a spatula.

Bake for 45 minutes or until golden brown. You will know the cake is done if the centre doesn’t wobble when you gently shake the cake tin on the oven shelf – or the usual way of testing with a knife. The knife should only have a few grains of almond meal on it when you pull it back out.

Remove from tin and cool on a wire rack.

To make the icing:

Sift the icing sugar into a bowl.
Add the lemon juice and rind an mix until the icing is smooth.

Be careful about adding in any extra liquid – if you do need to, do it very gradually as icing can get runny extremely suddenly!

Spread the icing over your cake, starting at the top. Sprinkle with edible flower petals and top with a couple of pretty flowers (I used grape hyacinth / muscari).

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