Honey Cake Trifle
Honey Cake
Ingredients
250g honey
225g butter
100g dark brown sugar
3 eggs
300g self raising flour
Recipe
Chop the butter and melt with the honey and sugar in a pan.
Cool for 20 minutes and line a 10 inch cake tin with parchment paper.
Set the oven 160 C.
Mix in the eggs and then the flour.
Spoon into the tin and bake for about 40 minutes or until an inserted skewer comes out clean.
Spoon over a tablespoon of honey while cake is hot.
Elderflower Poached Apricots
Ingredients
6 apricots, halved and stoned
Zest and juice of 1 lemon
50ml elderflower cordial
100g sugar
100ml water
Recipe
Boil the lemon juice, zest, elderflower, sugar and water to a syrup.
Place the apricots in a baking dish and pour over the syrup.
Cover with parchment and bake in a 180 C oven until soft but still holding their shape.
Jelly For Trifle
Ingredients
Juice from apricots made up to 150ml with water.
2 leaves gelatine soaked in cold water for 5 minutes.
Recipe
Simmer the juice and add the gelatine.
Pour into a deep tray lined with cling film.
Chill until set.
Spoon the jelly on to the cake and top with the apricots.
Pipe over some cream.
Garnish with edible flowers.
