I hope everyone else has been able to enjoy some of the beautiful summer weather lately! The only downside for me has been making sure that my (ginger) Scottish SO doesn’t melt away in the heat. At least you learn to appreciate the few days of warmth and sunshine living up north, and there’s something special about going outside in the morning, feeling like you’re abroad rather than at home. I’ve been trying to experiment with plating and making different new dishes, but this weekend has honestly been a disaster cooking-wise and out of all the things I’ve tried, this dessert is the only result I’m happy with. I’ve tried a couple of different types of honey cake before, never being very keen on the results, but this one’s perfect. Depending on preferred consistency you could either use finely chopped hazelnuts or ground hazelnuts, but I think the texture from the chopped hazelnuts makes the cake. The other ingredients used for plating has been a matter of preference really. We managed a brief IKEA trip yesterday and of course that means stocking up on cloudberry jam, so I wanted to make something with that. The orange also adds a bit of tartness which goes well with the sweet honeycomb so I’ve ended up with an orange-themed dessert plate.
Toasted hazel and honey cake
Zest from 1 orange
100g brown sugar
150g plain flour
2 tsp baking powder
150 ml toasted, chopped hazelnuts
Melt honey and butter along with zest in a pan and leave to cool. Whisk together eggs and sugar and gradually stir in the flour and baking powder. Finally, stir in the butter mix and hazelnuts. Line a baking tray with baking paper and pour the batter into the tray. Bake in the oven at 180c for 40 minutes. Leave to cool and cut into square pieces.
100g caster sugar
½ tbsp bicarbonate of soda
Bring the sugar and honey to a boil, stirring until the sugar is completely dissolved. Let the mixture boil for a couple of minutes until it starts darkening slightly. Remove from the heat and stir in the bicarbonate. Spread out on baking paper and leave to cool before breaking into pieces.
1 large egg white
60g caster sugar
¼ tsp cream of tartar
Whisk the egg whites until foamy. Gradually stir in the sugar and cream of tartar, whisking until very stiff peaks form. Pipe small round meringues onto baking paper. Bake in the oven at 100c for around 40 minutes for small meringues.