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A cake to make from crystallized honey

Tamika S. Sheehan by Tamika S. Sheehan
March 7, 2025
in Cake
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Without bees, we wouldn’t be capable of experiencing espresso, apples, and the different fruits, vegetables, seeds, nuts, and oils they pollinate. There are 275 species of wild bees within the UK 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.

Summary show
Crystallized honey cake
As the crisis escalates…

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 minutes 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.

As the crisis escalates…

… in our natural world, we refuse to shy away from climate catastrophe and species extinction. For The Guardian, reporting on the environment is a concern. We provide reporting on climate, nature, and pollutants the prominence it deserves, testimonies that often go unreported by others within the media. At this pivotal time for our species and planet, we have decided to tell readers about threats, results, and solutions based on scientific information, not political prejudice or business pursuits.
More humans are analyzing and assisting The Guardian’s impartial investigative journalism than ever before. And in contrast to many information businesses, we have selected a method that allows us to hold our journalism on hand to all, irrespective of where they stay or what they can find the money for. But we want your ongoing assistance to keep working as we do.

The Guardian will interact with the maximum essential problems of our time – from the escalating climate disaster to considerable inequality to the effects of big tech on our lives. While factual facts are needed, we agree that every folk worldwide merits admission to correct reporting with integrity at its coronary heart.

In the editorial independence way, we set our timetable and voice our opinions. Guardian journalism is loose from commercial and political bias and not prompted by billionaire proprietors or shareholders. In this approach, we can provide a voice to the ones much less heard, explore wherein others shy away, and rigorously task those in strength.

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