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.
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Cream together both sugars, 40g Rowse Honey, margarine and vanilla essence until well mixed
Add the eggs and flour and mix until combined
Fold in the fresh lavender
Pipe into small loaf cake moulds - approx 20-25g per mould
Bang the moulds to make sure the mixture is level
Bake in pre-heated oven at 160 degrees for 12-14 minutes
Leave in moulds and warm the remaining 100g of Rowse Honey
Brush the Rowse Honey over the warm cakes
Leave to cool