food with jor­dan ron­del

The bees have been busy mak­ing in­gre­di­ents for this cake, which will ap­peal to work­ers and queens alike.

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There’s some­thing so com­fort­ing about the flavour of honey, es­pe­cially when there’s whipped cream in­volved too. While this recipe is fairly sim­ple, it’s easy to burn be­fore the cake is cooked through. If you no­tice this hap­pen­ing, cover the cake with some tin foil and turn down the oven tem­per­a­ture by 10 de­grees Cel­sius. Bee pollen is a pricey in­gre­di­ent which isn’t al­ways easy to find, so top with toasted co­conut or a sprin­kling of pump­kin seeds if you pre­fer.


Serves 12


150g but­ter, soft­ened 150ml runny honey 1 tsp vanilla 3 or­ganic eggs 100g spelt or reg­u­lar flour 100g ground al­monds 2 tsp bak­ing pow­der


200ml fresh cream 1 tbsp Greek yo­ghurt 1 tbsp honey 1 tsp vanilla ex­tract


A sprin­kling of bee pollen Fresh flow­ers (op­tional) Pre­heat oven to 170C fan bake. Line a 22cm cake tin with bak­ing pa­per.

In the bowl of an elec­tric mixer, beat to­gether the but­ter, honey and vanilla. Add in the eggs, one at a time. In two ad­di­tions, fold through the flour, ground al­monds and bak­ing pow­der. Be care­ful not to over­mix.

Pour the bat­ter into the tin and spread out to the sides.

Bake for ap­prox­i­mately 40 min­utes or un­til golden in colour, springy to the touch and a skewer in­serted in the cen­tre comes out clean.

Al­low the cake to cool for around 10 min­utes be­fore turn­ing onto a cool­ing rack.

Mean­while, make the honey cream ic­ing. Whip the cream with an elec­tric beater un­til you have a rib­bon-like con­sis­tency, then gen­tly fold through the yo­ghurt, honey and vanilla.

Once the cake is cool, ap­ply a gen­er­ous amount of the cream ic­ing to the top of the cake and sprin­kle with some bee pollen. Serve at room tem­per­a­ture. Re­frig­er­ate in an air­tight con­tainer for up to 3 days. CHECK OUT JOR­DAN’S BUSI­NESS THECAKER.CO.NZ Pho­to­graph & Styling/ James Lowe Go to to share this recipe.

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