Cardamom honey ring

Ingredients

2 cups self raising flour
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
125g butter, chopped
2/3 cup raw sugar
2 eggs, lightly beaten
½ cup milk
¼ cup honey

Preheat oven to moderate 180 degrees. Brush 20cm ring tin with melted butter or oil. Line base with paper. Place flour, cardamom and cinnamon in food processor bowl; add butter and sugar. Using pulse action, process 20 seconds or until mixture is fine and crumbly. Combine eggs, milk and honey; then add flour mixture to bowl, mix until smooth. Spoon mixture into prepared tin; smooth surface. Bake for 35 minutes or until skewer comes out clean when inserted in centre of cake. Leave cake in tin 5 minutes before turning onto wire rack to cool.

Honey buttercream icing

60g butter
½ cup icing sugar
2-3 teaspoons honey

Beat all together.

Recipe courtesy of Leilani Leyland, Bees Neez Apiaries

Facebook

TODAY’S HARVEST: Peanuts Do you know where peanuts come from? From a vine, from a bush, from a tree or from the ground? Perhaps the photo below will give you a hint. Unlike other nuts that grow on trees like almonds and cashews, peanuts are legumes. The peanut plant is unusual because it flowers above ground but the peanut grows below the ground. Peanuts need full sun. If you have heavy soil, ensure good drainage by working in enough organic matter to make it loose and friable. Peanut seeds come in their shells and can be planted hulled or unhulled. If you do shell them, don’t remove the thin, pinkish brown seed coverings, or the seed won’t germinate. One inch of water a week is plenty a peanut plant. Being legumes, peanuts supply their own nitrogen, so avoid nitrogen-rich fertilisers, which encourage foliage rather than fruits. The crop is ready to harvest when leaves turn yellow and the peanuts’ inner shells have gold-marked veins, which you can check periodically by pulling out..

11 hours ago

Twitter
Instagram