A recipe from Honey and Rose cakes. I’ve never baked with honey before, so was rather anxious working with this sweet goopy syrupy goodness. It was also the first time I have used the bottle of rose water I bought a month ago. This recipe is heavy on the honey and as such I think it over powers the rose water. It still tasted lovely, but I think you could get away without quite so much honey. You will also notice that there is no sugar in this recipe, all the honey replaces the need for sugar.
 |
| Rose and Honey Cakes Recipe |
Oven Temperature 180 degrees / gas mark 4
Baking Time 20 mins
Makes approx. 24 cupcakes
Honey and Rose Cakes Recipe
1 jar honey (310g approx.)
225g butter
300g SR flour
3 eggs
1 tbsp rose water
1 tsp vanilla essence
1 tsp lemon juice
1 tsp baking powder
1 tsp baking soda
Topping
100g butter
225g icing sugar
2 tbsp rose water
Sugar paste flowers to decorate
Whisk the eggs until light and fluffy, stir in the rest of the wet ingredients. Then add the dry ingredients, combining thoroughly.
I whisked the eggs separately for a good 3-4 minutes to get as much air into the mixture as possible, as I was worried the honey would make for a heavy cake. But it turned out fine, it did not have a super rise to it but it was light enough.
For the topping, mix the butter and icing sugar together, then mix in the rose water. Pipe or spread onto the top of the cakes. I’ve also been busy making sugar paste flowers to decorate the cakes.
 |
| Rose and Honey Cakes Recipe |