10 people

Greek Honey Cake (Lavender)

  • 1 1/2 sticks butter
  • 3/4 cup sugar plus 3 tbsp
  • 3 whole eggs
  • 3/4 cup milk
  • 1 cup flour
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tbsp lavender fresh flower buds
  • 1 tsp lemon zest

Honey glaze

  • 1 cup honey
  • 3/4 cup sugar
  • 3/4 cup water
  • 2 tbsp lemon juice

Strawberry Coulis

  • 1/3 cup champagne old or white wine
  • 1 lb strawberries cut in half
  • 1/3 cup sugar
  • 1 tbsp chamomile fresh (optional)

Creme Fraiche Ice Cream

  • 415 g milk
  • 135 g trimoline
  • 110 g sugar
  • 50 g glucose
  • 335 g creme fraiche
  • 85 g ricotta cheese
  • 10 g lemon juice
  • 6 g salt


  • 1 cup blueberries
  • 1 cup strawberries
  • 1/3 cup wild strawberries
  • 1/2 cup cherries halved
  • 1 tbsp snow princess flowers
  • 3 tbsp chamomile flowers
  • 1/4 cup red vein sorrel

Nutritional information

Calories: 457kcalCarbohydrates: 105gProtein: 5gFat: 3gSaturated Fat: 2gCholesterol: 11mgSodium: 467mgPotassium: 244mgFiber: 2gSugar: 86gVitamin A: 148IUVitamin C: 39mgCalcium: 144mgIron: 1mg

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 10 people

For the creme fraiche Ice cream

  • In a small sauce pot heat milk over medium heat then add in the sugar, trimoline, glucose, until dissolved.  Then pour the milk into a bowl and whisk until smooth.  
    Strain through a strainer into a bowl with an ice bath.  Add lemon juice and salt to season.  Cool completely then pour into your ice cream maker and use according to your ice makers directions.  
    When done place in a airtight container in the freezer until ready to use.  

For the honey cake

  • Preheat oven to 375 degrees. Grease and flour a half sheet pan. Combine the dry ingredients ( flour, starch, baking powder, salt, cinnamon, lavender, and lemon rind). Set aside.
    In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated.   
    Pour batter into prepared half sheet pan. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then cut into desired shapes. Pour honey syrup over the cake.

For the honey syrup

  •  In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

For the strawberry coulis

  • Combine all the ingredients in a small pot except for the chamomile and bring to a boil. Turn down and simmer for 10 minutes.  
    Then puree until smooth.  Add the chamomile and let it steep for 10 minutes.  The discard the chamomile.  Place in the refrigerator until completely cold.  
    Honey cake with strawberries

To finish

  • Add a few pieces of cake around the middle of the plate.  Add alternating strawberry, blueberry, and cherry in-between each piece of cake.  Add a some wild strawberries on top of the honey cake.  
    Then add a some of the flowers and herbs for garnishes.  Ladle some of the sauce in the middle of the plate and then finish with a scoop of the creme fraiche ice creams.  Serve and enjoy!
    Honey cake with strawberries

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