Without bees, we wouldn’t be capable of enjoying coffee, apples and a few of the different fruit, veggies, seeds, nuts and oils they pollinate. There are 275 species of untamed bee within the UK by myself, and greater than 20,000 worldwide: assist guard them by means of shopping for fruit and veg from farms that don’t spray their plants with insecticides, and anyplace feasible, buy your honey from small apiaries (big bee populations push out wild pollinators). And, of course, don’t waste honey if it crystallizes.
Honey crystallizes with age, turning into granular as the glucose molecules break free the water. This can take anywhere from two hours to two years and is frequently a notion to be a signal of negative excellent or adulteration. In fact, pretty the opposite is true: if honey does now not start to granulate after a long term and stays clear, it’s an indication of dilution or additives. Crystals are surely a sign of pleasant.
Crystallized honey will luckily soften on in your toast or over your porridge, and is ideal for sweetening tea, or for cooking, to sweeten sauces, glaze vegetables, or as the principle ingredient on this honey cake.
My top buddy Damian Clisby, eating places director at Petersham Nurseries in London, has advanced a delicious cake using honey from the eating place’s personal hives. This is inspired by his recipe, but made with wholemeal flour: the wholegrains now not most effective upload nutrients, however, supplement the candy honey with a scrumptious maltiness.
Melt 170g honey and the butter in a pan over low warmth. Take off the warmth, stir in the eggs, flour and baking powder till well mixed, then pour right into a greased and coated 20cm cake tin.
Bake for 35 minutes, or until a skewer comes out easy while pushed into the center of the cake. Cool on a twine rack.
Spike the cake all over with the skewer, then spread or fall apart the remaining honey calmly over the pinnacle. Serve undeniable or adorned with flora.
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