Keywords: honey recipe
1 cup sugar
4 free range eggs, at room temperature & beaten
2 cups flour, sifted
3 tsp baking powder
Juice & Zest 3 lemons/limes and/or oranges
1 tsp vanilla essence
For the drizzle – ¼ cup Sweetree honey, ½ cup citrus juice.
Pre heat the oven to 180ºC. Cream butter & sugar together, add eggs gradually until well combined. Add the juice & zest then fold in the flour & baking powder. Transfer to greased muffin tins and bake until golden brown and cooked – about 20 minutes.
For the drizzle, warm all the ingredients in a pot until dissolved together. Pour over the hot cakes and allow to cool in the tins.
Recipe from Chef - Alison Worth