The Kitchens honey cake with apricot cashew crème

Did you know that at Robina Town Centre there are 36 bee hives? Did you know that over a third of our global food supply relies on pollination by the honeybee? At The Kitchens our neighbourhood honey comes directly from the bees to you. If you’ve ever been to one of my cooking demonstrations (usually Thursday, Saturdays and occasionally on a Friday and always at 11am and 1pm) you may have seen one of the honey frames sitting pride of place on the bench. Once I have used enough honey from the frame and offered plenty of tastings, I scrape off what I can and the gently heat the honey to melt the softer honeycomb and then strain it to leave a clear honey that I can use in signature recipes like this just baked Kitchens Honey Cake. Enjoy.

The Kitchens honey, almond & chia cake with apricot cashew crème

100 grams chia seeds
50 ml fruit juice or water
300 grams honey
225 grams butter
100 grams chia soaked in 50 ml fruit juice or water
160 grams almonds
225 self-raising flour
3 eggs

1. Preheat oven to 140 C.
2. Grease and line a square or round baking tray with baking paper.
3. Soak china in juice or water for 10 minutes
4. Meanwhile, whisk butter and honey over a low heat until butter melted. Allow to cool
5. In a food processor, grind almonds lightly in to small pieces. Do not over work into almond meal.
6. Add self-raising flour and cinnamon and process for a few seconds to mix.
7. Add soaked chia and cooled butter and honey mixture.
8. Process for a few seconds then add eggs to combine.
9. Transfer cake batter to the prepared cake tine.
10. Bake in a low oven for about 1 hour or until a skewer comes out clean when inserted.
11. Allow to cook completely in the tin on wire rack before serving.

Apricot cashew crème

200 grams raw cashews, soaked 1 hour, drained, patted dry
100 grams fresh or tinned apricots, drained
Pinch salt
Water as required.

1. Blend all ingredients in a high-speed blended until smooth and creamy.
2. Add water if required.

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