for 16 pieces

Cake batter

200 g	butter, soft
150 g	sugar
50 g	liquid blossom honey
4	eggs
3 tbsp	milk
150 g	white flour
100 g	shelled ground almonds
1 tsp	baking powder
¼ tsp	salt

Tea

4 bag	camomile tea
1 ½ dl	water, boiling
30 g	liquid blossom honey
1	organic lemon, a little grated zest, the whole juice

Bee pollen filling

200 g	double cream cheese
50 g	liquid blossom honey
1 tbsp	bee pollen

Icing

50 g	liquid blossom honey
½ tbsp	bee pollen

How it's done

Cake batter

Place the butter, sugar and honey in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the milk. Combine the flour, almonds, baking powder and salt, mix in. Transfer the cake batter to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the cake to cool on a cooling rack.

Tea

Place the tea bags in the boiling water. Remove the pan from the heat, cover and leave to steep for approx. 15 mins. Remove the tea bags, squeeze well. Combine the tea with the honey, lemon zest and lemon juice, leave to cool.

Bee pollen filling

Combine the cream cheese, honey and bee pollen. Cut the cake in half, set aside 1 tbsp of the tea. Drizzle both cut surfaces with the remainder of the tea. Place the bottom half of the cake on a cake plate. Spread the filling on top, cover with the top half of the cake, press down gently.

Icing

Combine the reserved tea with the honey, pour over the surface of the cake, sprinkle the bee pollen on top.

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