herbal honey – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 13 Feb 2018 19:47:01 +0000 en-US hourly 1 Rose Honey Blondies https://theherbalbakeshoppe.com/recipe/rose-honey-blondie/ https://theherbalbakeshoppe.com/recipe/rose-honey-blondie/#respond Tue, 06 Feb 2018 19:53:47 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2422
blondie rose honeyblondie rose honey
blondie ingredientsblondie ingredients
blondie dollopsblondie dollops
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blondie barsblondie bars

Recently, my relationship with sadness has been changing. When it first came to me it was all about me and the circumstances of my life, my disappointments, my personal heartaches. My shift relates to the endless horrors and tragedies in the world that brings a whole different level of sad. My heart aches for other people all around the world and all their suffering that I hear about seemingly every single day.

Rumi said “Come out here where the roses have opened. Let soul and world meet.”

This so speaks the power in roses. Heart and soul and help for us all.

Roses lend themselves to baking magically because they add interest, fragrance, and mix well with many other baking ingredients like chocolate, honey, lemon, cream, and berries. An especially easy way to incorporate dried rose petals is by first preparing them as honey.

Honey is a beautiful sweetener for herbal syrups because it is in itself medicinal. Natural honey, not ultra-filtered, has anti-microbial and anti-inflammatory benefits. I gravitate to using less honey: most syrup recipes call for a 1:1 ratio of sweetener and concentrated liquid, so that would mean adding 2 cups honey to 2 cups of concentrated rose tea. I don’t think that is necessary and that you create a perfect tasting syrup that’s just a little less sweet, it doesn’t change the medicinal aspect of the syrup at all.

Rose honey keeps well and having it around facilitates adding a bit of warming brightness anywhere you would use honey. My two favorites are either add a bit to some cold sparkling water with a squirt of lemon or lime and second dollop a spoonful into plain whole milk, grass-fed yogurt. I love this kind of yogurt so much, its creaminess feels comforting alone but the addition of rose honey elevates it even further. I would rather have this than almost any dessert except maybe for chocolate cake with chocolate icing. And on that note, its a given that roses and chocolate go together, which is why turning it into a gooey chocolate fudge sauce for these blondies is so perfect.

Rose Honey Blondie
Rose petals are nutrient rich, antioxidant and anti-inflammatory. They have antimicrobial and astringent properties, but are best known for how they affect the nervous system, their ability to uplift, brighten, bring in some light and joy. And its no secret we could all use a bit more of these.
Servings Prep Time
24bars 45minutes
Cook Time
35minutes
Servings Prep Time
24bars 45minutes
Cook Time
35minutes
Ingredients
For rose honey
  • 1/2cup dried rose petals
  • 12ounces water
  • 1/4cup (50g) organic sugar
  • 1/4cup (3oz) unfiltered honey
For rose honey chocolate sauce
  • 1ounce unsweetened chocolate
  • 1ounce semisweet chocolate
  • 1/4cup rose honey
  • 1/2cup heavy cream
  • 2tablespoons brandy
For blondies
  • 4ounces (1 stick) organic unsalted butter
  • 1tsp vanilla extract
  • 2tablespoons rose honeysee recipe above
  • 1 1/4cup (225g), packed organic dark brown sugar
  • 2 organic eggs, room temperature
  • 1 cup (125g) organic whole-wheat flour, sifted
  • 3/4cup (2 1/2 oz) walnuts, coarsely chopped or broken
  • 2/3cup rose honey chocolate saucesee recipe above
Instructions
For rose honey
  1. Combine the dried rose petals and water in a medium saucepan. Its best to first add rose petals, then pour water over them. Stir gently to make sure all the rose petals are immersed in the water. Bring to gentle simmer over low heat, cover and reduce to lowest setting to simmer for a few minutes.
  2. Set a timer for 30 minutes. After a few minutes., turn off the heat and let the rose tea steep covered for the remainder of the thirty minutes.
  3. Prepare a fine mesh hand strainer by setting it over a bowl or 16 ounce glass measuring cup and lining it with a piece of cheese cloth large enough to hang over the edges of the strainer.
  4. After 30 minutes, strain the rose petals from the liquid. Pour this tea back into the saucepan. Turn on heat to medium low and bring to a gentle simmer.
  5. Add sugar and stir a minute or two with chopstick until completely dissolved. Cover with lid but leave slightly ajar this time and continue to gentle simmer for about 15 minutes. The liquid will reduce and thicken a bit to form a thin syrup. Remove from heat and take off lid.
  6. Let syrup cool a bit until the steam subsides. Stir in the brandy to cool it down a bit. Then add the honey to warm mixture. Stir until the honey is completely mixed in.
  7. Pour into a clean 12 or 16 ounce mason jar and let it cool completely before storing in refrigerator.
For rose honey chocolate sauce
  1. In a small saucepan combine unsweetened and semisweet chocolates with honey and heavy cream. Bring to gentle boil over medium heat, stirring occasionally with a small wire whisk.
  2. Reduce heat to lowest setting and simmer for 2-3 minutes, stirring constantly.
  3. Remove from heat. Stir in brandy and set aside to cool completely. Sauce will thicken slightly as it cools.
  4. Sauce may be made ahead and refrigerated or frozen. Once added to blondies you will have additional sauce left over, which can be used as any other chocolate sauce and served cold or slightly warmed.
For blondies
  1. Adjust oven rack to one third up from bottom. Preheat to 350 degrees Fahrenheit. Prepare a 9 inch square baking pan by lining with aluminum foil. Turn baking pan upside down. Press aluminum foil over top of pan to form shape. Turn pan right-side up and gently press shaped aluminum foil into pan. Gently grease foil with softened butter using a crumbled piece of wax paper.
  2. Using electric mixer with paddle attachment, cream butter until softened. Beat in vanilla and honey on medium speed, scraping up from bottom as needed.
  3. Add brown sugar and beat well for about 5 minutes until completely incorporated. Scrape around sides and bottom with rubber spatula as needed.
  4. Add eggs, one at at time, beating on medium speed after each addition. Scrape sides as needed and when incorporated, continue to beat for 2 minutes until very smooth and light in color.
  5. Decrease to lowest speed, add flour and beat only until combined thoroughly. Scrape sides with spatula as needed. Remove from mixer and stir in 1/2 cup nuts by hand, reserving 1/4 cup. (Blondies can be done totally be hand if desired)
  6. Spoon 2/3rds of batter into prepared pan, smooth the top and push batter to edges. Add chocolate sauce by the spoonful, alternating with the rest of batter to cover.
  7. Smooth top with rubber spatula. Sprinkle on remaining walnuts. Bake for 32-35 minutes until golden and top is firm to touch. A tester will not come out clean.
  8. Cool completely in pan. When cool, cover pan with a wire rack and invert. Remove baking pan and aluminum foil, then invert again onto a cutting board. Cut into quarters, then each quarter in half, then each into 3 small bars.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these blondies use organic butter, honey, chocolate, sugar, eggs and flour if available.

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]]> https://theherbalbakeshoppe.com/recipe/rose-honey-blondie/feed/ 0 Soothing Herb Blend Mini Crumb Muffins https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/ https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/#respond Thu, 30 Jun 2016 19:44:10 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1639
soothing herb blend crumb muffinssoothing herb blend crumb muffins
muffin samples at marketmuffin samples at market
three blends for salethree blends for sale
blend of linden, lemon balm, rose, tulsiblend of linden, lemon balm, rose, tulsi
muffin bitemuffin bite
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powdered herbspowdered herbs
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three muffins on displaythree muffins on display

Interesting human behavior story…

Last weekend, for the first time ever, I sold jars of herbal blends at a local craft market. I wanted to talk to people, to gather ideas and see what people are interested in so I can be more useful. I sold very few jars, but I did learn from people’s reactions. I had samples of baked treats made with the three herbal blends to show diversity of use besides making tea or taking them in a pill. These mini muffins were one of the samples and I displayed them in a cake stand with a clear cover. There were only a couple of people who asked me about them and when I explained what they were, very few people even took one.

So here is the interesting behavior… In the middle of the day I left my table for a bit to get a much needed iced coffee. As I walked back through the park where the market tables were set up, I saw my table in the distance. I realized that there was a steady stream of people approaching, lifting the lid of the cake stand and taking muffins. When I got back about 75% were gone! Crazy. When no one was there, people were willing to try even though there was no label as to what they were made with, but when I was there explaining, the no thank-you’s were abundant. I’m not sure if this means that the thought of eating dried herbs baked into a muffin was unappealing or if they were just shy or worried they would not like and then be embarrassed to say so. Which ever, I hope you try for yourself. They have a few steps, none of which is hard and are deliciously different.

Although the tea blend is a mix of calming herbs, I am not sure eating in a muffin will do that, maybe a tiny bit. And would you try them if they were a sample at a craft market table? Please leave me a comment below.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Soothing Herb Blend Mini Crumb Muffins
Please don't worry if you don't have all the herbs for the blend, these muffins can be made with any combination such as lemon balm and holy basil or just one single herb. I would be happy to send you the herbal blend, too! Just send me a note at dina@theherbalbakeshoppe.com
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Servings Prep Time
48mini muffins 40minutes
Cook Time
15minutes
Ingredients
Soothing Herb Blend
  • 1tbsp dried linden flower
  • 1tbsp dried lemon balm
  • 1tbsp dried holy basilalso known as tulsi
  • 1/2tbsp dried rose petalsuse only organic roses if drying yourself
Herb infused honey
  • 6ounces soothing herbal tea blend
  • 8ounces honey
For Crumb topping
  • 1/4cup organic granulated sugar
  • 1/4cup organic light brown sugar
  • 1/2tsp cinnamon
  • 1/8tsp salt
  • 1/4cup unsalted butter melted1/2 stick
  • 2/3cup organic all-purpose flour
For Muffins
  • 2 1/4cup organic all-purpose flour281.25grams
  • 2tsp baking powder
  • 1 tsp baking soda
  • 1/2tsp salt
  • 1tbsp lemon zest, grated
  • 2/3cup organic unsalted butter, melted
  • 2/3cup herb infused honey
  • 3/4cup organic whole milk
Instructions
For herbal blend
  1. Combine all dried herbs, mix to blend. Using a coffee grinder, grind to fine powder.
For herb infused honey
  1. Prepare a double boiler with 1 inch of water in bottom. Bring to gentle boil.
  2. Combine powdered herb blend and honey in top of double boiler. Stir with a wooden chopstick. Cover, Turn heat to lowest setting and gently heat for 6 hours.
  3. Strain honey while still warm using a strainer covered in cheesecloth set over a 1 cup glass measure. You may have slightly less than needed amount of 2/3 cup, add plain honey if needed.
For crumb topping
  1. Preheat over to 375°F. Line small baking sheet with parchment paper.
  2. Combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir with a rubber spatula until just moistened.
  3. Spread mixture on lined baking sheet and bake for 15 minutes until dry. Break up with fork into small crumbs if needed. Cool completely before topping muffins.
For muffins
  1. Preheat oven to 400°F.
  2. Line mini muffin pans with mini muffin liners. If you do not have mini muffin pans, these can be made as regular sized muffins.
  3. In large mixing bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  4. In medium mixing bowl, combine cooled melted butter and honey. Whisk to blend. Lightly beat eggs, then add to butter and honey mixture and whisk to blend.
  5. Add milk and whisk to blend well.
  6. Make a well in center of dry ingredients. Pour in wet ingredients and stir gently to combine only until there are no remaining dry spots. Avoid overmixing as much as possible.
  7. Spoon by teaspoonfuls into lined muffin pan to fill 3/4 full. Sprinkle on crumb topping to cover top as much as desired.
  8. Bake for 12 minutes. If using regular sized muffin pan, increase baking time to 18-20 minutes. Test with a toothpick.
  9. Allow to stand in pan for 10 minutes then remove to cool completely on wire racks. These freeze well packed in air-tight containers.
  10. Optional: dust with powdered sugar before serving
Recipe Notes

*I would be happy to send you a sample of the herbal blend to try, just send me a note at dina@theherbalbakeshoppe.com

**Using organic ingredients whenever possible will make baked goods all the more nourishing. For these muffins use organic flour, organic sugar, organic eggs, organic butter, organic milk if available.

blend of linden, lemon balm, rose, tulsi
muffins and herbs

]]> https://theherbalbakeshoppe.com/recipe/soothing-herb-blend-mini-crumb-muffins/feed/ 0 Hawthorn Blueberry Petit Pain https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/ https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/#respond Tue, 01 Mar 2016 02:18:33 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1462
petit slicespetit slices
dried hawthorn berriesdried hawthorn berries
simmering berries with honeysimmering berries with honey
hawthorn honeyhawthorn honey
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dry ingredientsdry ingredients
wet ingredientswet ingredients
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Hawthorn Blueberry Gluten-free Petit Pain
Making herbal honeys truly feels rich. The opulence of the honey blending with berries or roots, gently warming for hours, resulting in liquid gold or purple in the case of hawthorn honey. It takes minutes to mix together and as long as straining is done when it is still warm, this too, just runs right through. The finger licking is the best I have ever tasted.
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Servings Prep Time
4mini loafs 40minutes
Cook Time
20minutes
Ingredients
For hawthorn honey
  • 1/2cup dried hawthorn berries
  • 1/2cup honey
For hawthorn tea
  • 2tbsp dried hawthorn berries, powdered
  • 3/4cup hot water
For petit pain
  • 1tbsp chia seeds
  • 3tbsp hawthorn tea
  • 2/3cup (90g) buckwheat flour
  • 2tbsp tapioca flour (starch)can substitute potato starch
  • 1/2tsp baking soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 1cup (100g) walnuts
  • 1cup (85g) gluten-free rolled oats
  • 2/3cup plain whole milk yogurt, grass-fed
  • 1/3cup coconut oil, melted and cooled
  • 1cup butternut squash, cooked and cut into piecescan substitute any winter squash
  • 1/3cup hawthorn honey
  • 1/2tsp vanilla extract
  • 2 eggs, organic
  • 3/4cup blueberries
For topping
  • 1/3cup gluten-free rolled oats
  • 2tbsp coconut oil
  • 1tbsp hawthorn honey
Instructions
For hawthorn honey
  1. Prepare hawthorn honey. It may be easiest to do this 1-2 days in advance as honey cooks slowly on low heat for a long period of time. Infused honey can be stored in cool pantry until ready to bake quick breads.
  2. To prepare honey, add about 2 inches of water to bottom of double boiler and bring to simmer. In top of double boiler, combine hawthorn berries and honey. Place top of pan over bottom and cover. Continue to simmer on lowest heat for approximately 6 hours.
  3. While still warm, strain honey through sieve lined with cheesecloth into clean glass jar with lid. Stir and press on berries and allow as much honey as possible to drip into jar. Store covered with lid in cool pantry for up to 3 days until ready to bake mini quick breads.
For hawthorn tea
  1. While honey is simmering, prepare hawthorn tea. Combine powdered hawthorn berries and hot water in French coffee press or other tea infusing vessel. Steep for 30 minutes. Strain pressing on berries to extract as much liquid as possible.
  2. Tea can be prepared up to 3 days in advance of baking quick bread. Store covered in refrigerator or chia seeds can be soaked and refrigerated so they are ready to use in recipe.
For bread
  1. Preheat oven to 400°F. Grease 4 mini 5½x3x2½ inch loaf pans with softened butter. Place prepared loaf pans on cookie sheet for baking.
  2. Soak chia seeds in hawthorn tea if you have not done this previously. Set aside.
  3. In large bowl, combine buckwheat flour, tapioca flour, baking powder, baking soda, and salt.
  4. Combine walnuts and rolled oats in food processor and process for 30-40 seconds until resembles coarse flour. Add to flour mixture and whisk until well blended.
  5. Combine yogurt, coconut oil, squash, honey, and vanilla extract in food processor. Process until well blended but mixture does not have to be completely smooth.
  6. In medium bowl, beat eggs. Whisk in soaked chia seeds. Add yogurt and honey mixture and whisk until completely blended.
  7. Make well in middle of dry ingredients. Pour in wet ingredients and mix gently with wooden spoon just until blended. Do not over mix.
  8. Divide batter equally among four mini loaf pans.
  9. Drop blueberries into batter in pans. Depending on the size of your blueberries, this will be between 11 and 15 for each pan. With wooden spoon, gently push blueberries into batter until mostly covered.
For topping
  1. Prepare topping. Combine coconut oil and honey in small glass dish. Microwave for 20 seconds and stir to mix together. Add oats and mix thoroughly. Mixture will be sticky. Spread with fingers over top of breads.
  2. Bake for 18-20 minutes until toothpick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes then remove breads from pans and cool completely on racks.
Recipe Notes

hawthorn blueberry petit pain

]]> https://theherbalbakeshoppe.com/recipe/hawthorn-blueberry-petit-pain/feed/ 0 Burdock Root Carrot Cookies https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/ https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/#respond Wed, 28 Oct 2015 17:18:22 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1256
plate of cookiesplate of cookies
ingredientsingredients
burdock infusing in honeyburdock infusing in honey
cookie close upcookie close up

 

Baking carrot cake likely popularized during food rationing when savvy women cooked creatively for their families. In wartime especially, scarce sugar, among other ingredients, left bakers exploring substitutes and cleverly they turned to the garden. Carrots are notoriously sweet. About fifteen years ago, when the glycemic index gained influence as a tool for avoiding foods that could increase blood sugar, carrots were targeted creating confusion over the whole concept. How could vegetables be less a healthy choice than sugar? Reality proved the idea silly. Root vegetables are concentrated in carbohydrate because one of their basic functions is nutrient storage to maintain a plant’s life. So, yes, roots are sweet but phytonutrient packed sweet, obviously a stellar choice.

It makes perfect sense to bake with roots. Logic supports decreasing sugar by replacement with root vegetables. It is also a delicious way to elevate fiber, micronutrients and antioxidants. The combination of two sweet roots in these carrot burdock cookies emphasizes my Herbal Bake Shoppe vision. Purposeful baking for good taste, health, and benefit while incorporating herbs and vegetables or fruits. Bringing herbalism into the kitchen, discovering how pleasant it can be to eat plants.

I did not have fresh burdock root, only dried, so I infused it in honey to extract flavor and medicinal good, then mixed it with organic carrots from my CSA (community supported agriculture). Everyone raved about these cookies, which surprised me. But then I was happy.

In Japan, burdock root use parallels common carrots in the US. Some quick facts on burdock root: In Japan it is called gobo. This taproot resembles a long white carrot, but tastes similar to an artichoke. Perhaps the best known preparation of gobo is slicing to slivers and pickling in vinegar eaten as a side for sushi. It is also steamed as a vegetable, shredded or chopped for adding to stews, stir-fries or soups, and sliced into baked chips. A significant source of fiber and potassium, gobo has additional long history of traditional use as an antioxidant, anti-inflammatory, and blood detoxifier. In the US, to purchase fresh gobo or burdock root, farmer’s markets or Asian grocery stores are the best bet. If dried burdock root is the only option make tea or try infusing it in honey to bake a cookie.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Burdock Root Carrot Cookies
If I was teaching Scrumptious Nourishment 101, I may begin with these cookies. Two root vegetables mixed into gluten free batter sweetened with honey, no sugar, moist and delicious.
Servings Prep Time
32cookies 25minutes
Cook Time
15minutes
Servings Prep Time
32cookies 25minutes
Cook Time
15minutes
Ingredients
For cookies
  • 1cup buckwheat flour, sifted
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/4tsp salt
  • 1stick organic unsalted butter4 oz
  • 1 organic egg yolks
  • 1/2cup burdock infused honey
  • 3/4cup organic raw carrots, grated2 medium-large unpeeled carrots
  • 1/2cup old-fashioned oatmeal(not instant)
  • 1/2 cup golden raisins
  • 3/4 cup walnuts, broken to medium pieces2 1/2 ounces
For cream cheese icing
  • 4oz organic cream cheese, room temperature
  • 1/2stick organic unsalted butter, room temperature1/8 cup
  • 1 1/2 cup organic powdered sugar
For burdock root infused honey
  • 1tbsp dried burdock root, powdered
  • 6oz organic honey
Instructions
For cookies
  1. Have ready burdock root infused honey. Prepare 5-10 days ahead and strain prior to adding to batter.
  2. Adjust two racks to divide oven into thirds. Preheat to 350 °F. Line two cookie sheets with parchment paper.
  3. Sift together buckwheat flour, baking soda, baking powder and salt. Set aside.
  4. Cream butter in electric mixer with paddle attachment on medium speed. Add egg and beat to combine. Beat in burdock infused honey and grated carrots.
  5. On low speed, gradually add sifted dry ingredients, then oatmeal. Scrape down sides as needed with a rubber spatula. Beat until just combined. With wooden spoon, stir in raisins and walnuts.
  6. Place by rounded teaspoonfuls onto lined cookie sheets approximately 2 inches apart. Bake for 15 minutes. Reverse cookie sheets top to bottom and front to back to assure even browning. When done, cookies will be golden brown.
  7. Transfer to wire racks with wide spatula to cool completely before icing.
For icing
  1. In electric mixer or by hand, blend together softened cream cheese and butter. Add powdered sugar and vanilla extract and beat until smooth and creamy.
  2. Ice cookies when thoroughly cooled. Keep refrigerated after icing.
For burdock root infused honey
  1. In 8oz glass jar, combine powdered burdock root and honey. Stir with wooden chopstick or popsicle stick.
  2. Infuse for 5-10 days either using a yogurt maker to gently heat or allowing to sit in sunlight, stirring daily. Honey and burdock root will separate naturally but combine again when stirred.
  3. After infusion time is complete, stir well with wooden chopstick or popsicle stick and then strain using a fine strainer. Straining will be easier if honey is lightly warmed. If not using a yogurt maker, place in warm water bath for 15 minutes prior to straining.
Recipe Notes

* Dried burdock root can be purchased as a powder, but it is better to powder it yourself. A coffee grinder designated for grinding herbs and spices (not coffee) will work perfectly.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, honey, cream cheese, powdered sugar and carrots if available.

]]> https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/feed/ 0 Lavender Honey Flourless Chocolate Cake https://theherbalbakeshoppe.com/recipe/lavender-honey-flourless-chocolate-cake/ https://theherbalbakeshoppe.com/recipe/lavender-honey-flourless-chocolate-cake/#respond Tue, 07 Jul 2015 22:50:41 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=545
Lavender Honey Chocolate Cake SliceLavender Honey Chocolate Cake Slice
Lavender Honey Chocolate Cake SliceLavender Honey Chocolate Cake Slice
Lavender Honey Chocolate Whole CakeLavender Honey Chocolate Whole Cake
Making Lavender HoneyMaking Lavender Honey
Dried Lavender BudsDried Lavender Buds
Lavender HoneyLavender Honey

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

When I was in college I obsessively bought cookbooks somewhat because cooking fascinated me and I dreamed of doing it well. I joined a book club that automatically sent a cookbook each month allowing you to send it back or keep it. One month I received Maida Heatter’s Book of Great American Desserts. I did not really want this book as I had never heard of her, but I missed the deadline to send it back, paid for it and it was mine. I had no idea that I had just purchased a baking treasure. Now I realize that there are many possible explanations for baking failures. Of course, the obvious is you did something wrong. But it may also be the recipe. Never ever when I bake from Maida Heatter’s recipes, do they disappoint. Each time they succeed, look right, and are delicious. She is a true master of cookbook writing and I am not the only one who so thinks. She has won many awards. One very smart food blogger dedicated a website to baking through step-by-step many of her cakes, breads, cookies, etc. http://madaboutmaida.blogspot.com/p/about-maida-heatter.html

She is a true inspiration and I hesitate to touch any of her recipes, but as I search for ways to make herbs taste good and incorporate them into life, I keep going back to her books as a guide for I trust them like no other.

The floral lavender addition peaks through the dense, rich flavor of this cake just barely imparting it a bit of mystery. If preparing the lavender honey, plan to make the honey about 2 weeks before making the cake so it is ready when the time comes to bake. (see note below)

Adapted from Maida Heatter’s Cakes (Robert Redford Cake)

Lavender Honey Flourless Chocolate Cake
Servings Prep Time
12-16people 40minutes
Cook Time
70minutes
Servings Prep Time
12-16people 40minutes
Cook Time
70minutes
Ingredients
For cake
  • 1¼ cup almond meal
  • 12oz semisweet chocolate chips(I used Ghirardelli)
  • 1½sticks organic unsalted butterroom temperature
  • ½cup lavender honey*
  • 1tsp vanilla extract
  • 10 organic eggs, separated
  • ¼tsp salt
For icing
  • ¾cup heavy cream
  • 12oz semisweet chocolate chips
For lavender honey
  • 3TBS dried lavender flower buds
  • 1cup organic honey
  • cheesecloth and kitchen twineoptional
For whipped cream
  • 1cup organic heavy cream
  • 1TBS lavender honey*
  • ½tsp vanilla extract
Instructions
For cake
  1. Adjust rack of oven one third up from bottom. Preheat to 375 °F. Butter pan on bottom and sides, line bottom with a round of parchment paper cut to fit inside pan, then butter paper and dust bottom and sides with a bit of almond meal, shake out excess.
  2. In a food processor or coffee grinder, grind almond meal to a fine powder and set aside.
  3. Place the chocolate chips in the top of a double boiler, add about 2 inches of water to bottom and warm on medium heat to melt chocolate on top. Cover top with a paper towel to absorb any steam, then cover with lid. As chocolate begins to melt, stir and remove from heat. Let stand, stirring occasionally until completely melted.
  4. Dry bottom of pan so no moisture gets into chocolate and transfer melted chocolate to a bowl to cool to room temperature.
  5. In electric mixer, with paddle attachment, beat butter until soft. Gradually add lavender honey, beating until smooth, then add vanilla and beat a few seconds to combine. Then begin to add egg yolks, two or three at a time, beating after each addition. The mixture will look curdled which will go away after other ingredients are added, so just beat until the yolks are mixed into the butter and honey.
  6. Add melted chocolate and beat until mixed through. Scrape sides of bowl with a rubber spatula as needed. Add almond meal and beat to mix. Transfer mixture to a large mixing bowl, the largest you have.
  7. Wash the bowl of the electric mixer well and wipe out with a dash of white vinegar. Now add egg whites and salt to bowl and beat with beater attachment. Beat for approximately 5-7 minutes until just barely stiff, they should stand up straight when the beater is raised.
  8. With a rubber spatula, fold about a quarter of the beaten egg whites into the chocolate mixture. Gently, fold in a second quarter of the egg whites. Continue to add egg whites, gently folding in to just blend the mixtures. This will make a large amount of batter.
  9. Pour the batter into the prepared pan. Bake at 375 °F for 20 minutes, then reduce the oven temperature to 350 °F and bake for an additional 50 minutes (70 minutes total baking time). Test for doneness by inserting a toothpick into the center, it should come out clean.
  10. Turn off the oven and open the door. Let the cake cool in the oven for 15 minutes, then remove it to a wire rack and cool completely. The cake will sink in the center during the cooling.
For Icing
  1. In a heavy saucepan, cook heavy cream over moderate heat until just warm and a wrinkled skin forms on the top.
  2. Add chocolate chips, reduce heat to low and stir with a small wire whisk until smooth. Cool by transferring to a small bowl to stop the cooking and stir occasionally. Icing will slightly thickened.
For whipped cream
  1. Place bowl and beater of electric mixer into refrigerator to chill.
  2. Once cold, add heavy cream, lavender honey and vanilla extract and whip until holds a soft shape but not stiff. Whipped cream can be made ahead, refrigerated and whipped slightly with a wire whisk just before serving.
To Assemble Cake
  1. To remove cake from pan, cover with a wire rack and turn pan over onto the rack. Remove the pan and parchment paper.
  2. Cover cake with another wire rack and turn over again. The cake will most likely not look level on top. With a long, thin, sharp knife trim the top to make level.
  3. Transfer cake to a cake platter or dish. Cut four 10x3 inch strips of wax paper and slide each under one side of the cake to protect the platter from icing as it may drip over the sides of the cake.
  4. Pour the cooled icing over the top of the cake, carefully spreading so that only a small amount drips over the sides of the cake. Spread until top is smooth. Remove the strips of wax paper.
  5. I like to refrigerate the cake so the icing hardens a bit, but you do not have to do this. Serve with big spoonfuls of whipped cream.
Recipe Notes
Lavendar Honey Infusion Methods

Long-Infusion Method
Put lavender into glass jar with lid, pour honey over flowers and stir with a wooden chopstick or popsicle stick. Cover with lid and allow to sit in a cool, dark place for 1-2 weeks. Stir daily with chopstick or popsicle stick. Strain through cheesecloth, squeezing to get as much honey out as possible.

Short Heating Method
Cut 2 pieces of cheesecloth into 6x9 inch rectangles then fold in half, divide lavender into 2 parts and place each in center of folded cheesecloth, fold as a package and tie with kitchen twine. Pour honey into top of double boiler and add lavender packages, tying twine to the handle of the saucepan and cut so none hangs over the edge of pan. Warm 2 inches of water in bottom of pan and lightly simmer for 40 minutes. Do not allow honey to boil or overheat and stir frequently. Remove from heat and allow to cool, remove lavender packets. Squeeze packets to get as much honey out as possible. Alternately, lavender flower buds can be added directly to honey and once heating is finished strained through a cheesecloth prior to cooling.

Lavender Honey Already Prepared
Lavender honey already prepared is available for purchase, it is easy to find online and usually costs $10-$20. I found several options on Amazon and it is also sold in specialty food stores, even Whole Foods.

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