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Lavender Honey Cake

lavender honey cake
Lavender Honey Cake
Lavender Honey Cake

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Serves 8
Giada De Laurentiis nails it with the wonderful Lavender Honey Cake. The honey’s light citrus notes followed by a slight floral element work really well with the lavender and lemon.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. Lavender Syrup
  2. ⅔ cup water
  3. 2 tablespoons dried lavender
  4. ⅓ cup sugar
  5. Cake
  6. 1 cup flour
  7. ¾ cup semolina
  8. 1½ teaspoons baking powder
  9. 1 teaspoon baking soda
  10. ¼ teaspoon kosher salt
  11. 1 teaspoon dried lavender, chopped
  12. 1 tablespoon lemon zest (from 2 lemons)
  13. 1 teaspoon vanilla extract
  14. ½ cup coconut oil
  15. ½ cup honey
  16. 2 eggs, at room temperature
  17. 1 tablespoon lemon juice (from ½ lemon)
  18. ⅓ cup lavender syrup
  19. Vanilla Cream
  20. 1 cup heavy cream
  21. 1 vanilla pod, seeds scraped out and pod reserved for another use
  22. 1 tablespoon honey
Instructions
  1. Preheat the oven to 350°F. Butter an 8-inch-round baking pan. Cut a circle of parchment to line the bottom of the pan and butter the parchment. Set aside.
  2. For the syrup, add the water, lavender, and sugar to a small saucepan. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer for about 4 minutes or until reduced by half. Turn off the heat and steep for 3 minutes. Strain and allow to cool to room temperature.
  3. For the cake, in a large bowl, whisk together the flour, semolina, baking powder, baking soda, salt, and lavender. In a separate medium bowl, whisk together the lemon zest, vanilla, coconut oil, honey, eggs, lemon juice, and cooled lavender syrup.
  4. Add the wet ingredients to the dry and mix together using a rubber spatula until just combined. Pour into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
  5. For the vanilla cream, place the heavy cream, vanilla seeds, and honey in a large bowl. Using a handheld mixer, beat on high for about 3 minutes, or until soft peaks form. Serve each slice of cake with a dollop of the vanilla cream.
Adapted from Giada De Laurentiis
Sturgis Honey Co. https://sturgishoney.com/
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Honey Cornbread

honey cornbread
Honey Cornbread
Honey Cornbread

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Serves 8
A sweet cornbread that will crumble in your hand and melt in your mouth. This sweet honey cornbread is rustic, hearty, and moist! It's dense and rich, yet tender and not dry at all. Comes out beautifully puffy and golden!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup yellow cornmeal
  3. 1/4 cup sugar
  4. 3 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 2 large eggs
  7. 1 cup heavy whipping cream
  8. 1/4 cup canola oil
  9. 1/4 cup honey
Instructions
  1. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
  2. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts
  1. 1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein.
Adapted from Taste of Home
Adapted from Taste of Home
Sturgis Honey Co. https://sturgishoney.com/
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Orange-Honey Glazed Carrots

Sturgis Honey Carrots

 

Orange-Honey Glazed Carrots
Orange-Honey Glazed Carrots

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Serves 4
Orange-Honey Glazed Carrots make an excellent side dish to any meal. Honey enhances the natural sweetness of carrots in a simple side dish you can have ready in 30 minutes. This simple carrot side dish recipe works well with a beef, pork or chicken main dish. This is an easy dish for a guest to bring, too. Add these delicious honey glazed carrots to your dinner menu.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 bunches carrots, peeled
  2. 2 tablespoons unsalted butter
  3. 2 tablespoons Sturgis honey
  4. Kosher salt
  5. 1 teaspoon minced fresh ginger
  6. 1 teaspoon grated orange zest
  7. 1/2 cup freshly squeezed orange juice
  8. 1/2 teaspoon freshly ground black pepper
Instructions
  1. Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil.
  2. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
  3. Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots.
  4. Add the pepper and another teaspoon of salt, to taste.
Notes
  1. This dish reheats beautifully. Undercook the carrots a bit and then reheat them before serving. For a crowd, multiply the recipe and use a larger saute pan. The carrots may take a little longer to cook.
Adapted from Food Network
Adapted from Food Network
Sturgis Honey Co. https://sturgishoney.com/