A light and floral lavender and honey sponge perfect for Mother's Day.
Cakes, Dessert, Tea Time
honey bundt cake
Author: Laura Scott
Pinch of salt
1/2tspBicarb of soda
For the icing:
Purple food colouring
Pre heat the oven to 170 degrees
Butter and flour your bundt tin
Beat the margarine, sugar and honey in a food mixer until light and airy
Add in the ground ginger, lavender extract, salt and the eggs (one at a time) beating well after each egg is added
Fold in the flour, baking powder and bicarb of soda with alternate spoonfuls of the yoghurt until the mixture is smooth and lump free
Pour into the buttered bundt tin and bake for 40 minutes
When the cake is completely cool, top with glace icing made according to the packet instructions, adding your chosen colour towards the end of mixing
Decorate with edible flowers
This cake keeps well in an airtight container for up to 5 days.
The recipe 'Lavender & Honey Bundt Cake for Mother’s Day' first appeared on How to cook good food and is copyright.