Honey Date Cake
100g chopped dates
200g soft butter
3 eggs beaten
100g ground almonds
125g wholemeal flour
1.5 tsp baking powder,
25g flaked almonds
Place the dates in a pan with 50ml of water and cook for 2-3 minutes until they are soft. Leave to cool.
Cream butter and honey. Add the eggs gradually.
Stir in the dates and any remaining cooking liquid, followed by the ground almonds, then fold in the flour and baking powder.
Pour into a greased and lined 20cm tin, sprinkle with the flaked almonds and bake for 45-50 minutes at 180C, gas mark 4.
Timing is for conventional ovens and is a guide only as appliances vary
Raisin and Honey Scones
4oz (125g) plain or wholemeal flour
½ tsp bicarbonate of soda
1oz (25g) seedless raisins
½ oz (12g) lard or equivalent
1 tbsp English honey
5 tbsp milk (approx.)
Pinch of salt
1 tsp cream of tartar
Sieve the flour with the salt and raising agents and rub in the lard to resemble bread crumbs.
Add the raisins and the honey.
Carefully add the milk, mixing until a soft dough is formed.
Turn out onto a floured board and shape into a round, about 1” thick. Place on a greased baking sheet, mark deeply into four with a sharp knife and glaze with milk.
Bake in a pre-heated oven at 220C or 425F for twelve to fifteen minutes or until firm in the centre. Leave on rack to cool.
Exhibit in four separate pieces.
View further recipes in the Essex BKA Show Schedule at www.essexbeekeepers.com