Honey Madeira Cake


  • 150g (6oz) butter
  • 100g (4oz) set honey
  • 75g (3oz) caster sugar
  • grated rind of 1 lemon
  • 3 eggs, size 3, beaten
  • 250g (9oz) self-raising flour, sieved

To glaze

  • 45ml (3tbsp) clear honey
  • 30ml (2tbsp) chopped almonds, toasted

Pre-heat oven to 180 degrees C, (350 degrees F), Gas Mark 4. Grease and line the base of a 900g (2lb) loaf tin.

Cream the butter with the honey and sugar until pale and fluffy. Mix in the lemon rind then gradually beat in the eggs. Add a little flour to prevent the mixture from curdling.

Fold in the remaining flour and transfer the mixture to the prepared tin. Bake for about one hour. Test using a metal skewer inserted into the middle: the skewer should come out clean.

Cool the cake on a wire rack. To glaze, warm the honey and make fine holes in the cake with a skewer. Drizzle over the warm honey and sprinkle with the toasted nuts.

Honey Tea Bread


  • 225g (8oz) raisins
  • 75g (3oz) set honey
  • 300ml (½pt) freshly made strong tea
  • 2 eggs, size 3, lightly beaten
  • 275g (10oz) whole-wheat flour
  • 2.5ml (½tsp)ground mixed spice
  • 15ml (1tbsp) baking powder

Place the raisins in a bowl. Stir the honey into the tea and pour this over raisins. Leave to soak for 2 hours. Stir the eggs into the raisin mixture.

Pre-heat oven to 180 degrees C, (350 degrees F), Gas Mark 4. Mix the flour with the spice and baking powder then mix these dry ingredients into the raisin mixture. Transfer to a greased 900g (2lb) loaf tin and bake for about 1 hour 10 minutes.
Cook on a wire rack and serve sliced and buttered.

Makes one 900g (2lb) loaf.

Graham’s Granola

Recipe from Graham Lovell


  • 4 cups oats
  • 1/2 cup wheat germ
  • 1/4 cup flax seeds
  • 1 cup sunflower seeds
  • 1 cup almonds
  • 1 cup chopped pecans or walnuts
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1/8 cup maple syrup
  • 1/2 cup vegetable oil
  • 1 tsp cinnamon
  • 1 tsp vanilla paste or essence
  • 1/2 cup honey
  • 1 cup raisins
  • 1/2 cup dried cranberries or blueberries

Mix together the oats, wheat germ, flax seeds, sunflower seeds, almonds and chopped pecans in a large bowl.

Preheat oven to 160 degrees C and line a baking tray with parchment or greaseproof paper.

In a saucepan put the oil, maple syrup, honey, salt, vanilla, cinnamon and brown sugar. Stir together over a low heat for one minute.

Remove from the heat and mix with the dry ingredients.

Turn onto the prepared baking tray and spread out.

Bake for 10 minutes, then turn over and bake for a further 10 minutes.

Remove from the oven, leave to cool and add the cranberries/blueberries when cold.

Russian Honey Cake “Medovik”


Pastry layers

  • 115g honey
  • 200g sugar
  • 1-2 tsp baking powder
  • 80g butter
  • 2 eggs
  • 500g plain flour


  • 400g sour cream
  • 150g cream (33%)
  • 380-400g condensed milk
  • 2.5 tbs honey
  • For the cream covering top to show ‘comb’ add some gelatine

Bees for decoration

  • Dark chocolate
  • White chocolate
  • Cut almonds
  1. Preparation of pastry layers: In a mixing bowl combine sugar and eggs with a whisk. Add honey and place the mixing bowl over a bain marie. Mix until all the sugar is dissolved. Add butter and baking powder. Mix well. Remove the mixing bowl from the bain marie and add flour gradually mixing it well. Cover with cling film and leave to cool for 20-30 mins (remember it will thicken as the dough cools down). Divide the dough into 7-9 equal balls.
  2. Heat oven to 180-200 degrees C. Sprinkle flour on the surface where you will roll the dough. Roll the dough very thin. Using a round dinner plate cut a circle and bake 3-4 minutes or until golden in colour. Repeat with the rest of the layers.
    (Any “left over” bits roll too and bake – it might be used for decoration).
  3. Cream preparation: Mix all ingredients together.To create the “comb” effect on the top divide the cream and to a smaller portion add gelatine. Spread this cream over the top only and put bubble wrap on the top and let it set before removing and adding bees, berries, etc.