Lemon Myrtle & Fennel Seed Honey Cake
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Hayley McKee is in the business of making good things better. A self-taught baker, Hayley drew from knowledge gained in front of house patisserie roles, historical cookbooks and childhood memories of her mother’s flamboyant Baked Alaska and Zucotto.
Pouring into every creation a love and knowledge of music, she opened Sticky Fingers Bakery in 2010, playing records in the kitchen, taking song requests for orders; whisking, kneading and nodding to the beat.
Today she continues to whip up her unique blend of custom designed cakes, combining flavours in thoughtful and surprising ways. Her resultant sweet things are made from edible native plants, homegrown herbs, seasonal ingredients and obscure grocery store finds.
Ingredients
FOR THE BASE
- 500g unsalted butter
- 2 tbs lemon myrtle
- 2 tbs fennel seeds
- 1 cup raw sugar
- 250 ml full cream milk
- 6 eggs
- 4 cups of plain flour
- 4 tsp baking powder
- 1/2 tsp salt
For the Honey Syrup:
- 1 lemon (1/2 cup of lemon juice)
- 2 cups honey
- 1 1/2 cups of water
Method
- Line two cake tins with butter and parchment paper. Preheat oven to 175C degrees.
- Place lemon myrtle and fennel seeds in a saucepan and toast lightly on a stove top over medium heat until fragrant. Allow to cool completely.
- Cream butter, raw sugar and herbs together until light and fluffy. Add eggs one at a time and continue to beat until incorporated.
- Stir in the milk by hand. Fold in sifted plain flour, salt and baking powder. Mix well but do not overbeat.
- Pour batter into cake tins and bake for one hour.
- Meanwhile, combine all ingredients for Honey Syrup in a saucepan over medium high heat until the honey dissolves completely.
- When the cakes have been removed from the oven and are still hot, prick the surface with a fork and slowly ladle over half the honey syrup. Allow to cool slightly in the cake tins before removing and placing on a wire rack. Ladle with remaining honey syrup. Serve with or without icing.
The photograph and recipe was contributed to Food Thinkers by Hayley McKee.
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