Written By Catherine Parrott

In this recipe I wanted to see if, by using the creaming method, it was possible to start playing around with the ratio of ingredients in order to reduce the refined sugar content of our bakes.

RECIPE:

HONEY CARDAMOM SPONGE

  • 200g UNSALTED BUTTER (Room Temperature)

  • 120g CASTER SUGAR

  • 1 Tsp GROUND CARDAMOM

  •  4 WHOLE MEDIUM EGGS (Room Temperature)

  • 50ml RUNNY HONEY

  • 50ml WHOLE MILK

  • 200g SELF RAISING FLOUR

  • TINY PINCH OF SALT (Optional)

BLUEBERRY HONEY SYRUP

  • 200g FRESH BLUEBERRIES

  • JUICE OF 1 LEMON

  • 50g RUNNY HONEY

BLUEBERRY HONEY COMPOTE

(Above ingredients, continued…)

HONEY MASCARPONE CREAM

  • 100g HONEY(The better the honey, the better the taste. That’s maths)

  • 250g MASCARPONE CHEESE

  • 600ml DOUBLE CREAM

  • Zest of 1 LEMON

BEFORE YOU START…

  • Preheat your oven to 160c (fan oven, 170c for other, less powerful ovens)

  • Grease and line a 20cm square baking tin

METHOD:

FOR THE HONEY BLUEBERRY SPONGE…

Cream the butter and sugar until light and fluffy. Break up the eggs and add gradually until evenly mixed. Mix for a further few minutes until the mixture is light and fluffy once more. Fold through the flour, baking powder and fresh blueberries. Mix together the honey and milk until smooth and finish by mixing through the batter.

Pipe the mixture evenly across the tray and bake for 20-25 minutes until risen and golden.

FOR THE BLUEBERRY SYRUP…

Combine everything in a pan and heat gently until the juices of the blueberry start to seep from them but they’re still intact. Remove from the heat and pass through a sieve. Soak your sponge with this syrup while still warm.

FOR THE BLUEBERRY COMPOTE…

To finish the compote, you can either cook it down completely until all the juices have evaporated or leave them whole (Like me) and leave to cool until needed.

FOR THE HONEY MASCARPONE CREAM…

Mix the honey and mascarpone together until smooth. Add the cream gradually before whipping up until firm.

TO ASSEMBLE: Once the traybake is cooled and soaked, top with the cream and dot with the blueberries. No airs or graces, just a simply a delicious traybake, Honey. (Why have you called me Honey? Well, I can’t very much call you Blueberry in an endearing manner, can I?). Honey.

Catherine Parrott
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