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Rowse Honey and Lavender Afternoon Tea Cakes

Name: Rowse Honey and Lavender Afternoon Tea Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 260g margarine; 100g light brown sugar; 100g caster sugar; 40g Rowse Runny Honey; 5g fresh lavender; 1/2 tsp vanilla essence; 4 eggs; 270g self-raising flour; 100g Rowse Runny Honey for honey syrup

20 mins to prep
15 mins to cook
Serves 8

This recipe uses:Runny HoneyWhere to buy

About

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.

BPHC

Recipe by:Blenheim Palace Head Chef

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

Method

1
Cream together both sugars, 40g Rowse Honey, margarine and vanilla essence until well mixed
2
Add the eggs and flour and mix until combined
3
Fold in the fresh lavender
4
Pipe into small loaf cake moulds - approx 20-25g per mould
5
Bang the moulds to make sure the mixture is level
6
Bake in pre-heated oven at 160 degrees for 12-14 minutes
7
Leave in moulds and warm the remaining 100g of Rowse Honey
8
Brush the Rowse Honey over the warm cakes
9
Leave to cool