Stone Cross, Nr. Eastbourne, East Sussex | 01323 768490

Honey Cake & Honey Roasted Swede

Honey Cake & Honey Roasted Swede

Our supplier of the month (for March 2017) is Paynes Honey – a great local supplier with hundreds of hives spread across the Sussex Downs. See our offer on Paynes Honey (for March 2017) here!

Honey is a great addition to many recipes – it can add sweetness, thicken sauces or be part of a gorgeous marinade. Below we have two great recipes using this wonderful ingredient…

Devonshire Honey Cake

Ingredients

  • 250g Paynes Honey (plus 2 tbsp to glaze)
  • 225g unsalted butter
  • 100g dark muscovado sugar
  • 3 large eggs
  • 300g self raising flour

Method

  1. Preheat the oven to 160c and butter and line a 20cm loosebottomed cake tin
  2. Cut the butter up into pieces and put into a pan with the honey and sugar. Melt slowly over a low heat
  3. When the mixture looks like liquid, increase the heat and boil for one minute. Leave this to cool for 15-20 minutes
  4. Beat the eggs into the melted honey using a wooden spoon
  5. Sift the flour and pour in the egg and honey mixture and beat, ensuring it’s a smooth consistency
  6. Pour the mixture into the cake tin and bake for 50 mins-1 hour (check it’s cooked by pushing a skewer into the centre and if it’s clean, it’s cooked)
  7. Take cake out of the tin and let it cool on a wire rack. Warm 2 tbsp honey in a small pan and brush onto the cake to create a sticky glaze!

Honey Roasted Swede with Chilli & Cumin

Ingredients

  • 1 large Swede from Sharnfold Farm Shop
  • 2 tbsp olive oil
  • 1 tbsp Paynes Honey
  • 1 tsp cumin seeds
  • 1 large red chilli (deseeded and chopped)
  • Small bunch of coriander

Method

  1. Heat the oven to 180c
  2. Peel and cut the Swede into large chunks
  3. Toss the Swede in olive oil in a shallow roasting tin and season with salt and pepper
  4. Roast in the oven for 35-40 mins, shaking the tray at 10 minute intervals, until the Swede is soft and golden
  5. Stir in the honey and cumin seeds and pop back into the oven for another 10 mins
  6. Remove from the oven and stir through the chopped chilli and coriander to serve.

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Contact Sharnfold

Hailsham Road, Stone Cross
Eastbourne, BN24 5BU

Call: 01323 768490

Email: farmoffice@sharnfoldfarm.co.uk