I love blossom honey it has such a wonderful floral flavour, so that’s why i decided to use rose petal jam to fill this cake to enhance the floral flavour of the honey. i also added some rosewater and orange blossom water into the sponge.
i decided to use the honey as a sugar substitute and used half the amount of sugar i usually would and then used honey to make up for the other half. i also used honey in the cream rather than icing sugar so i like to think this cake is a little bit better for you, (any excuse to eat cake hey).
i went to visit my dad in France last weekend with my younger brother.
my dad lives in morlaix which is in Brittany.
i think France is such a beautiful country every thing looks so rustic and beautiful.
i was only there for the weekend but i managed to visit a antique fare and i got this cake plate for 4 euros i was so happy and also my dad had a big box or things for me for my birthday which was back at the beginning of the month, he got me some copper pans and some other vintage kitchen things like cakes tins etc when ever he comes over to visit he usually brings me something he has found at a antique fair so it was great to get to visit one for my self,
i also picked up a jar of rose petal jam in the supermarket there so i used it in this cake.
i decided to make a simple cake with just two layers and some cream and jam like the traditional Victoria sponge but with honey.
i have always loved honey as a kid i would take honey sandwiches to school as my packed lunch and i would have honey on toast for breakfast. it may be because of my love for Winnie the pooh.
although i also loved beetroot sandwiches (the pickled beetroot from a jar) or salami sandwiches, i guess my lunch choices where a little weird.
recipe
100g 1/3 cup sugar
1/2 cup blossom honey
220g 1 cup butter
4 eggs
220g 1 and half cups self raising flour
2 tbsp orange blossom water/rosewater
1 tsp vanilla extract
rose petal jam
3 tbsp blossom honey
200ml double cream
icing sugar to dust.
preheat the oven to 180c 350f
in the bowl of a stand mixer cream together the butter and sugar and honey until pale and creamy, then add the eggs one at a time, making sure each egg is properly Incorporated before you add the next one.
add the rosewater/blossom water and vanilla extract
sift in the flour then fold in with a rubber spatula.
split mixture between two lined 12 inch tins
turn oven down to 160
bake for about 45 minute or until a skewer comes out clean.
leave to cool completely on a wire cooling wrack
to make filling whip the cream and honey together until thick
spread on the rose petal jam (or jam of your choice)
then spoon on the cream and add the second layer on top and dust with icing sugar.
notes
i decided to turn the oven down to 160c as i was concerned that the honey may cause the sponge to burn a little on the top, also i find baking cakes at a lower temperature stops them from doming on the top,
any honey will be fine i just like blossom honey. whilst in France i picked up a jar or chestnut honey but i haven’t tried it yet, i also have a jar of orange blossom honey.
i took my old camera with me to france, here is my dads house, when he bought it, it had been derelict for 7 years and there was trees growing inside he has had to rebuild allot of it.
he is actually trying to sell it which makes me sad as i love it but he wants to move back to england, but in the mean time he is going to let some of the rooms as a bed and breakfast.
i also think its a great location to host a food styling baking weekend as we could go to the markets and buy fresh produce, pick our own strawberries from the field next door and go hunting for props, any takers?
i loved the look of this old bakery in roscoff
after we went to the antique place we went to the market in morlaix which is there every Saturday my dad took me for a walk around to show me the sights, believe it or not my dad has lived in France for over 10 years and i have never been over for a visit, i have been to France a few times before he moved there but it was great to finally get over there, i only live 40 minutes away from Plymouth which is where the ferry port is, and then my dad only lives about 30 minutes away at the other end so i have no idea why it has taken me so long to go over.
i hated the ferry ride over the sea was really rough and we sailed over night we left at 11pm at night and got there at 8 in the morning, i felt so sick, i really don’t have sea legs so all day Saturday walking around the market i felt as if i was still swaying and i was exhausted from staying awake most of the night.
the ride back was allot better and shorter we left at 3.30 and got home at about 8.30 and the sea was allot smoother that day thank god.
the ferry was nice though we went to the cinema on the ride home to kill some time,
the market was amazing they sold all kinds of fruit, veg and seafood.
this part of france is popular for its cider, i dont tend to drink much alcohol, but i tried a bottle of sweet dessert cider while i was there and it was incredible.
linking up at
Just beautiful Aimee rose petal jam sounds magical.
I just finished my last tiny jar of rose petal jelly. I bought rose and lavender jelly and ADORE them both. I think I like the lavender a bit better, but could be because I have cooked and baked with organic lavender for years and more used to it.
Your cake sounds and looks delish. Is that your partner there helping sweeten the top of your cake? 🙂
I am unplugging and going to go bake, you have inspired me. But I can't take foodie pics so I leave it to your good graces and talents to do so for us. Hugs.
Vive la France – c'est magnifique!
Ah, such an elegant cake! Your France journeys sound fun 🙂
Your photos and baked creations are art, and I enjoyed the scenes in France. xoxo
This cake is gorgeous! It's one of my favorite cakes you've made yet, which is saying something, because all your cakes are just so beautiful. Your photos of France look lovely; glad to hear you had a good time!
this is beautifully amazing.. love each and every photo.. you did great job my friend 🙂
Beautiful photography as always. I just love how you integrated flowers in the set up – the rose is just beautiful, I am obsessed with his kind of flowers. And they make the cake look so natural and delicious, I couldn't wait to cut into it if I had it on the table right now.
The cake looks and sounds Heavenly! Your photos are Great! Thank you for sharing!
Diane M.
Wow, what a beauty! Amazing, as always!