Raw Honey Lavender & Raspberry Cake

Raw Lavender Honey & Raspberry Cake
  • 300g of plain flower 
  • 100g of brown sugar 
  • 50g fresh rasberries 
  • 3 large eggs 
  • Tsp of vanilla essence 
  • 150ml Olive Oil 
  • 3 Tablespoons of Raw Lavender Honey 
  • 1 Tsp of baking powder 
  1. First prepare a baking tin, grease and line.
  2. Preheat the oven to 180 degrees 
  3. In a large bowl, crack the eggs, add vanilla, sugar, raw honey and Olive Oil. Mix thoroughly. 
  4. Add the dry ingredients until smooth. 
  5. Gently add the raspberries taking care not to break them too much. 
  6. Add to the baking tin and bake in the over for approx 40 mins.

Enjoy with buttercream, raspberry jam and an earl grey! 


Recipe courtesy of the Culinarybee