Recipe with honey
Spring Blossom Honey Pound Cake with Apple
Spring blossom honey is delicately creamy and mild, giving the sponge batter a fine sweetness that goes well with autumn apples. An easy cake for the afternoon.
⏱ Prep 25 min · Cook/bake time 50 min · Total 75 min · 12 servings
Ingredients
- 200 g soft butter
- 150 g spring blossom honey
- 3 eggs
- 250 g flour
- 1 tsp baking powder
- 1 pinch of salt
- 3 tart apples (e.g. Boskoop)
- 1 tsp cinnamon
- 2 tbsp milk
- Butter and flour for the tin
Method
- Preheat the oven to 175 °C (conventional). Grease a loaf tin and dust it with flour.
- Cream the butter with the spring blossom honey. Beat in the eggs one at a time.
- Mix the flour, baking powder and salt and fold into the mixture alternately with the milk.
- Peel and core two apples, cut them into small cubes and fold them into the batter.
- Pour the batter into the tin. Cut the third apple into wedges, mix with cinnamon and lay on top of the batter.
- Bake in the oven for about 50 minutes and do the skewer test.
- Leave the cake to cool slightly in the tin, then turn it out and leave to cool completely.
Nutrition per serving (approx.): 286 kcal · Fat 16 g · Carbohydrates 31 g · Protein 4 g
Tip: Honey browns faster than sugar – if the surface gets too dark, cover with baking paper after 30 minutes.
Honey used: View spring blossom honey in the shop →