RECIPE OF THE DAY

HONEYCOMB & CO’S HONEY AND LEMON BUNDT’S

OUR cakes include everything from fudgy sea salt brownies and fruitladen frangipane tartlets through to mini carrot cakes topped with pomegranates. But our lemon and honey bundt cakes have been on the menu since day one. They are easy to make but the honeycomb needs a little care to ensure you achieve the bubbly texture. We make them in individual Bundt tins but you can use muffin tins instead. honeycombandco.com

Honeycomb & Co, 1 Merchiston Place, Edinburgh, is open at 8.30am daily (9am Sundays) for brunch, lunch, coffee and cakes.

SERVES 10

Ingredients

350g butter

330g honey

5 lemons – zest

150g ground almonds 6 eggs

200g plain flour

23g baking powder

FOR SYRUP

100g honey and juice of all five lemons (zest used above)

FOR TOPPING

250ml double cream 500g white chocolate

METHOD

1 Preheat oven to 160 °C. Grease 10 individual Bundt tins then beat butter and honey until combined and soft.

2 Add rest of ingredients and beat until everything is well incorporated.

3 Spoon into tins and bake for about 12-15 minutes. Allow to cool slightly in tins before turning on to wire rack.

4 To make the syrup add honey and lemon juice to a small pan and bring to the boil.

5 Use a spoon to drench each in the syrup (all syrup should be used equally between cakes). The syrup must be warm and cakes hot to ensure they absorb as much as possible.

6 Now, bring the cream to the boil and pour over the white chocolate. Stir the mixture until the fully dissolved and the mix is smooth and shiny. 7 Put this in the fridge to firm up, giving it a quick mix occasionally. If it sets too much it will be hard to pipe, so you may need to heat slightly in the microwave to soften. 8 Place in a piping bag and finish the Bundt’s by piping it on to each then topping with honeycomb. HONEYCOMB 400g caster sugar

100ml honey

100ml water

100ml glucose

2tsp bicarbonate of soda 1 Place sugar, water, honey and glucose in a saucepan and bring to boil. Using a thermometer, boil mix to 155 °C. 2 When temperature is reached, sprinkle over bicarbonate and stir gently to incorporate. Try not to overmix or air will be lost in honeycomb. 3 Pour into lined baking tray and leave to cool before breaking into pieces. 4 Top each Bundt with a shard of honeycomb and serve.