Honey House Kuranda Inaugural Cooking Challenge
Winning Recipe: Krissi Bradley
125 grams unsalted butter
85 grams dark Honey House Kuranda Honey
250 grams self raising flour
1 teaspoon vanilla essence
1 teaspoon cinnamon
1/2 teaspoon mixed spice
180 ml beer
Beat butter and honey until light and creamy
Add vanilla and eggs – mix well
Soft flour and spices together and fold into butter mix alternately with beer.
bake in a 20cm lined tin for 30 minutes at 180 degrees.
60 grams unsalted butter
125 grams light Honey House Kuranda honey
90 grams flaked almonds
250 grams shredded coconut
Melt butter and honey and fold in almonds and coconut.
Spread quickly on top of partially cooked cake.
Return to oven for 15 minutes, until topping is golden brown.
Cool before removing from tin