Made with sharp wild cranberries and local raw honey, this moist, flavourful cake is perfect with tea/coffee or as a light dessert.
By Bryan Picard
I ended up baking a double batch, making one large and two smaller cakes. It was a perfect day for paying visits to neighbours, and baked goods are one of those foods that’s really meant to be shared. For smaller cakes, make sure to adjust the cooking so they don’t dry out.
- 1½ cups flour
- ½ cup raw honey, melted
- ½ cup sunflower oil
- ½ cup cane sugar
- 2 eggs
- 1 cup cranberries
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 small orange, juice and zest
- pinch of sea salt
- 5 tablespoons butter
- 1 cup icing sugar
- 1 tablespoon water
- ½ tablespoon lavender
- Pre-heat the oven to 325°F.
- In a bowl, mix together the flour, salt, baking powder, and cinnamon. Set aside.
- In a stand mixer or by hand, beat together the sugar and eggs for a few minutes, until creamy. Add the honey, oil, orange juice and zest.
- Gradually stir in the flour, then the cranberries, and mix until combined.
- Pour into a buttered loaf pan and bake for 40-60 minutes, depending on the size, until a toothpick or knife comes out clean.
- Leave to cool on wire rack for at least 30 minutes, and frost with lavender frosting.
- In a small saucepan, melt the butter. Add the lavender and simmer on low heat for 30 seconds.
- Remove from heat, let infuse for at least 5 minutes, strain and discard the lavender.
- In a bowl, whisk together the butter, water and sugar until smooth. Add a bit more of water if too thick.