Local baker Taupō Bakes has whipped up this absolutely amazing Honey Cake using Bonshaw Honey as a substitute for sugar! Honey is a great substitute for sugar as it has a lower GI value which means that it does not raise blood sugar levels as quickly.
It is also a lot sweeter than sugar, so you may only need less of it! We recommend using raw honey when swapping honey for sugar as it still has its antibacterial properties and is in its most natural form, exactly how it should be.
Our honey also has a 0% C4 sugar content, this means that it has no other sugar added to it at all, our honey is 100% pure honey!
We couldn't wait to share this recipe with you, check it out below and let us know how you go!
What you'll need
- 175g softened butter, plus extra for the tin
- 200g self-raising flour
- 1 tsp cinnamon
- 2 large eggs, beaten
- 4 tbsp Bonshaw Honey
- 2 overripe bananas
- 100g stoned date
- 50g chopped walnut
For the glaze
- 3 tbsp Bonshaw Honey
- 25g butter
- 50g walnut halves
1) Heat oven to 160c fan. Butter and line the base of a cake tin (preferably 18cm). Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or mixer until light and fluffy.
2) Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into a prepared tin and smooth the top. Bake for 40-50 mins until firm to touch and a skewer inserted into the centre comes out clean. Cool the tin for 15 mins, then turn out and cool on a wire rack.
3) To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.