Honey cake with lemon

  • 1 1/2 hours
  • 8 persons



Honey cake
1. Start by turning on the oven to 180 degrees.

2. Whisk together the honey and softened butter. Grate the marzipan on a coarse grater and add both it and the egg.

3. Grate the zest of 2 organic lemons on a fine grater and whisk in with the wheat flour and salt.

4. Spread everything in a lined springform pan (16 cm) and bake the cake for about 20 minutes, until golden.

Lemon mousse
1. Start by soaking the husk in cold water.

2. Heat the lemon juice and acacia honey to just below boiling point and melt in the husk. Let it

3. Meanwhile, whip the cream into a whipped cream and fold in the skyr. Add a little yellow colour if you like.

4. Place the cake in a larger tin (approx. 20 cm) with baking parchment around the edges and baking paper at the bottom.

5. When the lemon juice has cooled, turn it in and pour the lemon mousse over the cake, covering it completely.

6.Put the cake in the freezer until it is frozen through and can be glazed.

Honey glaze
1. Soak the husk in cold water.

2. Heat the water and acacia honey to just below boiling point and melt in the husk.

3. Meanwhile, chop the white chocolate and place in a tall container (e.g. a large measuring cup).

4. Pour the hot honey syrup over the chocolate and add paste colour to taste.

5. Use a hand blender by putting it diagonally into the container and raising it up so that no
air bubbles. Blend the glass until smooth and allow to cool to about 27-28 degrees.

6. Take the iced cake out of the freezer and place it on a rack (with baking paper on the table underneath).

7. Pour the yellow glaze over the cake and transfer to a serving dish.

8. Decorate with edible flowers and a few chocolate Easter eggs.


Taste the natural

We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.

See our products here