Tue, 15 April 2025
Serves: 12
Tin size: 3L bundt tin
INGREDIENTS:
Cake:
• 375g spreadable margarine, room temperature
• 250g caster sugar
• 60g high-quality honey
• 6 large eggs, room temperature
• 375g self-raising flour
• 2 tsp baking powder
• 120ml whole milk
• 2 tbsp vanilla extract
• Zest of 3 unwaxed lemons
• Pinch of sea salt
Honey Lemon Drizzle:
• 150g icing sugar
• 2 tbsp honey
• Juice of 2 lemons
• 1 tbsp warm water (if needed)
METHOD:
1. Preheat oven to 170°C (fan). Thoroughly grease your bundt tin with melted butter and dust with flour. Shake out the excess.
2. Cream butter, sugar, and honey until light and fluffy (about 6-7 minutes - the honey needs extra time to incorporate well).
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, sift together flour, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture, alternating with milk. Add vanilla extract and lemon zest.
6. Pour the batter into your prepared bundt tin, smoothing the top.
7. Bake for 55-60 minutes until a skewer comes out clean (honey makes it slightly denser, so it needs a few extra minutes).
8. Allow the cake to cool fully. Make the icing. Keep it looose, Drizzle all over the top. Decorate with edible flowers and mini eggs.
Detailed Directions of Icing & Decorating
For the honey lemon drizzle:
1. Warm honey slightly in microwave (10 seconds)
2. Mix with icing sugar and lemon juice until smooth
3. Once cake is completely cool, drizzle over the top, allowing it to run down the grooves
To Decorate
Icing
Honey Cream Cheese Icing:
• 200g cream cheese, room temperature
• 100g unsalted butter, softened
• 2 tbsp honey
• 200g icing sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• Pinch of sea salt
Decoration Elements:
• 2 packets Cadbury Mini Eggs
• Fresh edible flowers: • Apple blossom • Gorse flowers • Primroses
• Fresh mint leaves (optional)
Method for Icing:
1. Beat cream cheese and butter until completely smooth
2. Add honey and beat until incorporated
3. Gradually add icing sugar, vanilla, lemon zest, and salt
4. Beat until smooth and slightly fluffy (about 2-3 minutes)
Decoration Instructions:
1. Once cake is completely cool, apply the cream cheese icing:
• Warm slightly if needed for easier spreading
• Pour over the top of the bundt, allowing it to naturally drip down the grooves
• Use an offset spatula to guide the drips if needed
2. Create Mini Egg Clusters:
• Place mini eggs in groups of 3-4 around the crown of the cake. Place around the edible flowers and add some sprinkles if desired
