Beltane Honey Cakes
Beltane Honey Cakes
Difficulty: ModerateServings
12
standard muffinsPrep time
20
minutesCooking time
15
minutesCalories
274
kcalWhat You Need
- EQUIPMENT
Oven preheated to 350°F
Sauce pan
Whisk, measuring cups and spoons
Oiled muffin tins
Cooling rack
- SYRUP
180ml (6 oz) water
3/4 cup (12 tbsp) honey
3-4 chamomile teabags
1/2 tsp vanilla extract
Pinch of salt
- CAKES
1 tsp lemon juice
125 ml (1/2 cup) milk
125 ml (1/2 cup) sunflower oil
1/2 cup (8 tbsp) honey
2 eggs
2 tsp vanilla extract
260 g (8 oz) all purpose flour
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
Instructions
- Syrup
- Combine water and honey in a small saucepan and boil for 1-2 mins.
- Remove from the heat and add the tea bags. Cover and steep for 10-15 mins.
- Remove the tea bags and stir in the vanilla and salt. Set aside.
- Cakes
- Preheat oven to 180°C (350°F)
- Grease a muffin tin.
- In a bowl, whisk together the oil, honey, eggs, lemon juice, milk and vanilla until combined.
- Sift in flour, baking powder, baking of soda and salt. Stir until combined but don’t over mix.
- Divide the batter into the muffin tins – fill 3/4 full.
- Bake for 12- 15 mins. Test the center with a toothpick. If it comes out clean they are ready.
- Place cakes onto a cooling rack and drizzle with the chamomile honey.
Notes
- Options:
Service with some fresh raspberries.
Substitute regular honey with homemade dandelion honey. Note that if your dandelion honey is thinner, you may not need to add as much or any water.
