Today’s recipe is adapted from one in one of my newer cookbooks: The Baking Collection from The Australian Women’s Weekly. Like so many Women’s Weekly cookbooks this one is a winner – sweet treats of every description from simple cakes and cookies to decadent pastries and fancy holiday delights. An excellent collection of old fashioned Aussie favourites with some modern interpretations. These squares are soft and moist – more like mini cakes than a slice. The honey works so beautifully with the cashews. To top it all off they are SO easy.
- 1 c (150g) SR wholemeal flour
- 1 c (220g) caster sugar
- 1 c (90g) rolled oats
- 1 c (80g) desiccated coconut
- 2/3 c (70g) cashews, coarsely chopped
- 2 eggs
- 125 g butter melted, cooled slightly
- 1 T honey
- ½ c chopped cashews, extra
- 1 ½ c (160g) pure icing sugar, sifted
- 60 g butter, melted
- 1 T honey
- 1 T hot water, approximately
Preheat oven to 160C. Line 23cm x 32cm (9” x 13”) swiss roll pan with baking paper. Combine dry ingredients and mix. Add eggs, butter and honey and mix well. Press firmly into pan. Bake for 20-25 minutes or until skewer inserted into the centre comes out clean. Cool slice in pan. Meanwhile, make honey icing. Mix sugar, butter and honey well. Add enough water to make runny enough to pour. Spread over the slice, and top with remaining cashews. Adapted from Honey Walnut and Oat Squares, in The Baking Collection / The Australian Womens’ Weekly, 2013.
When I was little there was a specialist bread company that made a beautiful honey loaf. The loaves were small and dense and chewy, with a lovely dark brown honey top. So good! but also SO hard to find. Few shops stocked them, and they went fast – so they were strickly for early risers! Sadly the bakery is no longer, and I haven’t seen anything ressembling them sold commercially since.
But the honey loaf has been one of my food memories that has lurked in the back of my mind, and I have finally gotten around to attempting to recreate it. This loaf is close…
The key to success is good quality honey with a flavour that you enjoy. I use Mimosa honey, which is only available on the NSW south coast. They offer a few varieties, all delicious, and importantly, all very fresh and pure. On this occasion I used a clover honey.
- 300g carton sour cream
- 3/4 c dark brown sugar
- 1 egg
- 2 c wholemeal plain flour
- 2 t baking powder
- 1/2 t cloves
- 5 T honey, heated
Preheat oven to 160C. Line a loaf pan with baking paper.
Place all ingredients except the honey in a food processor. Blend until well mixed. Add honey, reserving about 1 T, and blend again until just mixed.
Bake for about 50 minutes or until skewer inserted into the middle comes out clean. Remove from oven and immediately brush top with reserved honey. Leave in pan to cool. Serve plain or with butter.
A friend has passed and it is a terribly horribly sad thing.
Today food is a comfort. Lots of good comfort food is sweet – and in these moments honey seems to work best.
These cakes are sweet and moist and delicious.
- 4 T honey
- 2/3 c self raising flour
- 1/3 c almond meal
- 1/2 t freshly ground nutmeg
- 1/2 t bicarb soda
- 1/3 c brown sugar
- 1 t grated lemon rind
- 1 egg. lightly beaten
- 2 T butter, melted
- 1/3 c Greek style yoghurt
Preheat oven to180C.
Spray 4 ramekins or a 4 cake flexible teflon tray (my preference) with oil. Place one tablespoon of honey in the base for each cake. Mix flour, almond meal, sugar, nutmeg, soda and lemon rind in medium sized bowl. In a separate bowl, whisk egg, yoghurt and butter together. Stir into dry ingredients and mix until smooth.
Cook for 20 minutes or until skewer inserted into the centre of a cake comes out clean.
Invert on serving plates and serve with honey sweetened whipped cream.
This is another recipe inspired by Salsa. The key challenge was to make ice cream without sugar and to use organic ingredients where possible. I use organic soy milk in this one, which, combined with the honey gives a rich almost malty flavour.
- 1 1/2 c organic soy milk
- 1 1/2 c thickened cream
- 2/3 c honey
- 1 t vanilla
- 1/2 t cinnamon
Beat all ingredients together until fully blended and slightly frothy. Refridgerate for at least 3 hours. Churn in ice cream machine as per manufacturers instructions and freeze. Serve with fresh or frozen berries on top. I prefer raspberries with this ice cream. They offer a lovely fresh tartness to cut through the honey sweet of the ice cream.