SEABUCKTHORN & HONEY CAKE
For the cake:
275 Butter (grass fed/organic preferable)
200g Golden Caster sugar
6tbsp Honey (local preferable)
4 eggs (free range/organic preferable)
100g Ground hazelnuts
200g Re-milled white bread flour
2tsp Baking powder
4tsp Lemon Thyme, chopped
2tbsp Seabuckthorn juice
For the syrup:
6 tbsp honey
6 tbsp sea buckthorn juice
3 sprigs lemon thyme
To re-mill the bread, remove the crusts from your leftover bread and slice. Place in a dehydrator or oven overnight at 40°C. The following day it should have completely dried out; blitz in a processor until as fine as possible. Your bread flour is now ready to use. Any surplus will keep well in an airtight container.
Heat your oven to 180°C. Grease an 18cm springform cake tin, and line it with baking parchment.
Beat the butter in a large mixing bowl until creamy. Next add the sugar and honey and beat until light and fluffy. Add the eggs one at a time, along with a spoonful of bread flour with each, and beat thoroughly after each addition.
Combine the remaining bread flour with the ground hazelnuts and baking powder and carefully fold this into the butter, sugar and egg mixture. Finally stir through the lemon thyme and sea buckthorn juice.
Carefully pour the mixture into the prepared tin and spread out evenly with the back of a spoon. Bake for 45-50 minutes until the cake is golden brown and springs back when pressed gently.
Meanwhile, make the syrup. Put the honey and sea buckthorn juice into a saucepan, bring to the boil, then simmer until reduced by half. Remove from the heat and add the lemon thyme sprigs.
Keeping the cake in its tin, prick all over, about ¾ of the way through, with a cocktail stick. Now drizzle over the syrup. Allow the cake to cool before removing from tin.
Delicious served with a dollop of organic greek-style yoghurt.