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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
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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.
Step 7 - Prepare the cake
Transfer all the ingredients into a 22cm cake tin, which has been lined with greaseproof paper and cook for 40-45 minutes in a hot oven.
Step 8 - Cool the Cake
Once cooked, remove the cake from the oven and carefully extract it from the tin, placing it on a rack to cool.
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