Acacia Honey Cake

Difficulty: Medium

Cooking time: 60

Serves: 8

Easy peasy and exceptionally tasty, this recipe provides the perfect dose of sweetness with SEGGIANO’s raw Acacia Honey. Delicious for breakfast with a milky cappuccino or as a tea-time treat for children.

Ingredients

300g SEGGIANO Acacia Honey

350g Kamut Flour

4 eggs

150ml cold pressed sunflower oil

200ml milk

2 teaspoons of baking soda

10-12 bunches/heads of acacia flowers or other edible flowers (optional)

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Method

Step 1 - Prepare the flowers

Gently separate the individual acacia flowers from their stalks and place in a bowl. When you have finished, fill the bowl with cold water and leave them to sit for a few minutes.

Step 2 - Drain and Dry the flowers

Gently stir and then drain them into a colander. Carefully dry them using a clean napkin or some kitchen towel and place to one side in a bowl .

Step 3 - Making the cake

Using an electric whisk mix together the eggs and the honey for 5 minutes, until the mixture become fluffy and slightly stiff.

Step 4 - Add oil and milk

Still using an electric whisk, start to slowly add the sunflower oil and then the milk.

Step 5 - Add the flour and baking soda

Finally sieve together the Kamut flour and the baking soda, before gently folding into the mixture .

Step 6 - Incoporate the flowers (optional)

When all the ingredients are mixed together to form a smooth consistency and subject to the availability of the flowers, gently mix them into the batter as well.