Without bees, we wouldn’t be capable of experiencing espresso, apples, and the different fruit, vegetables, seeds, nuts, and oils they pollinate. There are 275 species of wild bees within the UK by myself and more than 20,000 globally: assist protect them by buying fruit and veg from farms that don’t spray their plants with insecticides, and wherever possible, buy your honey from small apiaries (big bee populations push out wild pollinators). And, of the path, don’t waste love if it crystallizes.
Honey crystallizes with age, becoming granular as the glucose molecules break free from the water. This can take hours to two years and is frequently considered a signal of poor quality or adulteration. Quite the other is authentic: if honey no longer begins to granulate after a long time and stays clear, it demonstrates dilution or components. Crystals are sincerely a signal of greatness.
Crystallized honey will happily soften on your toast or over your porridge and is perfect for sweetening tea or cooking, sweetening sauces, glazing greens, or as the main component of this honey cake.
Crystallized honey cake
My appropriate pal Damian Clisby, restaurant director at Petersham Nurseries in London, has developed a delicious cake using honey from the eating place’s hives. However, this is inspired by his recipe made with wholemeal flour: the wholegrains not only upload nutrients but also complement the sweet honey with a delicious maltiness.
Melt 170g honey and the butter in a pan over low heat. Take off the warmth, stir inside the eggs, flour, and baking powder until nicely combined, then pour right into a greased and lined 20cm cake tin.
Bake for 35 mins or until a skewer comes out smooth when pushed into the center of the cake. Cool on a wire rack.
Spike the cake with the skewer, then unfold or crumble the last honey frivolously over the top. Serve undeniable or embellished with flowers.
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