FOR THE CAKE
150g butter, softened 150ml runny honey 1 tsp vanilla extract 3 free-range eggs 100g spelt or plain white flour 100g ground almonds pinch sea salt 2 tsp baking powder
FOR THE HONEY CREAM ICING
200ml fresh cream 1 tbsp Greek yogurt 1 tbsp honey 1 tsp vanilla extract
FOR THE DECORATIONS
A sprinkling of bee pollen Fresh flowers (optional)
Preheat oven to 170C fan bake. Line a 22cm cake tin with baking paper.
In the bowl of an electric mixer, beat together the butter, honey and vanilla. Add in the eggs, one at a time. In two additions, fold through the flour, ground almonds, salt and baking powder. Be careful not to overmix.
Pour the batter into the tin and spread out to the sides. Bake for approximately 35 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cake to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the honey cream icing. Whip the cream with an electric beater until you have a ribbon-like consistency, then gently fold through the yoghurt, honey and vanilla.
Once the cake is cool, apply a generous amount of the cream icing to the top of the cake and sprinkle with some bee pollen.
Serve at room temperature. Refrigerate in an airtight container for up to 3 days.
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