Monday, 30 July 2012

little honey & lavender cakes

I have been away for a little while - let me come back with a bang!

I want to introduce you to this lovely little thing:


Did you ever play 'honey, if you love me give me a smile"? It's a terrible game. You have to sit on someone's lap and do anything you can to make them smile. You ask and ask and prod and tickle until they crack and smile. And that's it. That's the whole game. Stupid.

So, please don't associate honey with that game, because honey is one of the best flavours ever. It makes just about everything taste better, sweet or savoury... but everyone knows sweet is better.

These little honey cakes are dense and moist and are so, so delicious. Of course, I like to put lavender in them and on them and therefore call them 'little honey & lavender cakes', but you could just as easily leave out the lavender buds and call them 'little honey cakes'. Either way they're a crowd pleaser.


If you're worried about using lavender, head over here to try something a little simpler to ease you into it. I don't want to scare you away. You and lavender should take it slow.

Little Honey & Lavender Cakes

2/3 cup caster sugar
1/2 tsp dried lavender
185g butter
3 tbs of honey
2 eggs
1 tsp vanilla extract
1 1/2 cups plain flour
1 tsp baking powder
1/4 cup sour cream
1-2 cups icing sugar


1. Preheat the oven to 160C.

2. Beat the butter, sugar, lavender and honey until pale and creamy. While beating, add the eggs and vanilla extract.

3. Sift together the baking powder and the flour and fold into the wet ingredients.

4. Spoon the batter into prepared cupcake tin. I like to use a mini cup cake tin so they are about 2 or 3 bites per cake.

5. Bake for 15-20 minutes until they are quite browned. If they aren't quite cooked they will sink in the middle. If that happens, it's okay! They still taste great, I would know!

For the Icing:
In a small bowl, mix together the sour cream and 1/2 cup of icing sugar. Gradually add more icing sugar until it reaches the consistency that you want. I like to go for a thick glaze, so that it is thick enough to be opaque but thin enough that it doesn't hold its shape.

Garnish with lavender buds or sugar beads.

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1 comment:

  1. Yay! I finally have some dried lavender so I am SO baking these! And I'm extremely curious about this icing - looking forward to checking it out!

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