Rowse Honey and Lavender Afternoon Tea Cakes
Guest chefs

Rowse Honey and Lavender Afternoon Tea Cakes

  • 20 mins to prep
  • 15 mins to cook
  • Serves 8
This recipe uses:Runny HoneyWhere to buy
a bottle of rowse runny honey


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.

Recipe by:Blenheim Palace Head Chef
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  1. 1

    Cream together both sugars, 40g Rowse Honey, margarine and vanilla essence until well mixed

  2. 2

    Add the eggs and flour and mix until combined

  3. 3

    Fold in the fresh lavender

  4. 4

    Pipe into small loaf cake moulds - approx 20-25g per mould

  5. 5

    Bang the moulds to make sure the mixture is level

  6. 6

    Bake in pre-heated oven at 160 degrees for 12-14 minutes

  7. 7

    Leave in moulds and warm the remaining 100g of Rowse Honey

  8. 8

    Brush the Rowse Honey over the warm cakes

  9. 9

    Leave to cool

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