STEP 1 Crush the digestive biscuits in a food bag with a rolling pin. Melt the butter in a saucepan, take off the heat and stir in the brown sugar and biscuit crumbs.
STEP 2 Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
STEP 3 Pour the honey on top of the digestive biscuit layer. Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Add more honey into this mixture. Spread over the base and chill for a couple of hours.
The lemon glaze consists of lemon, sugar and honey. Enjoy!
Recipe curtesy of
Raspberry & Honey cake
300g of plain flower
100g of brown sugar
50g fresh raspberries
3 large eggs
Tsp of vanilla essence
150ml Olive Oil
3 Tablespoons of Raw Lavender Honey
1 Tsp of baking powder
First prepare a baking tin, grease and line.
Preheat the oven to 180 degrees
In a large bowl, crack the eggs, add vanilla, sugar, raw honey and Olive Oil. Mix thoroughly.
Add the dry ingredients until smooth.
Gently add the raspberries taking care not to break them too much.
Add to the baking tin and bake in the over for approx 40 mins.
Enjoy with buttercream, raspberry jam and an earl grey!