Fennel honey cake
Sweet sauces
This recipe comes from <a href="https://www.amazon.com/Sticky-Fingers-Green-Thumb-Sweets/dp/1743793464/?tag=food52-20"> Sticky Fingers, Green Thumb</a> by Hayley McKee. In the book, the cake is affectionately called Honey for Ray—a title she explains in the headnote: "This one goes out to my baby boy. He was two months old when I wrote this recipe and I like to think it will become his most requested afternoon treat. The combination of lemon myrtle, fennel and honey syrup creates a creamy, floral finish. I like to decorate this cake with Australian native flora and eucalyptus, and a handful of crumbled shortbread. It’s soft and lush, just like Ray Lou." <br /> <br />A few notes! The original recipe calls for 3 tablespoons ground lemon myrtle (or lemon thyme or lemon balm)—an Australian native ingredient. We substituted 2 tablespoons minced fresh thyme and the zest of 1 lemon. We also dropped the amount of honey syrup to reduce leftovers. And while the book marks 600 grams all-purpose flour as 4 cups—so, 150 grams per cup—we standardize each cup of flour at 128 grams (or, about 4 2/3 cups). Which is to say, a scale is highly recommended! <br /> <br />Recipe excerpted (and barely adapted) with permission from Sticky Fingers, Green Thumb by Hayley McKee, published by Hardie Grant Books March 2018.
Share:
0
24
0
Comments