Guest chefs
Rowse Honey and Lavender Afternoon Tea Cakes
About
An extra special lavender cake recipe using delicious Rowse Runny Honey. Enjoy with a warm cup of tea or as part of a decadent afternoon tea spread.
Created by the head chef of Blenheim Palace to celebrate our new 5-year conservation partnership with the Blenheim Estate - part of the Rowse Hives For Lives Programme of vital initiatives to protect bees and beekeepers.
Ingredients
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Method
- 1
Cream together both sugars, 40g Rowse Honey, margarine and vanilla essence until well mixed
- 2
Add the eggs and flour and mix until combined
- 3
Fold in the fresh lavender
- 4
Pipe into small loaf cake moulds - approx 20-25g per mould
- 5
Bang the moulds to make sure the mixture is level
- 6
Bake in pre-heated oven at 160 degrees for 12-14 minutes
- 7
Leave in moulds and warm the remaining 100g of Rowse Honey
- 8
Brush the Rowse Honey over the warm cakes
- 9
Leave to cool
