Mandarin, honey and lavender sponge cake: recipe for a breakfast full of aromas

What do you do when they give you a big jar of artisan honey and you crave something sweet? Well, for example, bake a cake of honey, tangerine and lavender. While the scent of roses does not convince me in the kitchen, lavender hooks me more and more, and I think it is perfect for sweetening spring and summer days.

Using this recipe as a base of inspiration, I have prepared a sponge cake with no sweetener other than honey itself, which I always recommend is of good quality. If you find lavender honey it would be great, but any local will combine well with the rest of the aromas of the dough. When there are no tangerines, a lemon can be another great substitute.


For 8 people
  • Honey 120 g
  • Egg 3
  • Medium tangerine 1
  • Butter without melted salt 60 g
  • Ground almonds 50 g
  • Pastry flour 250 g
  • Chemical yeast 8 g
  • Sodium bicarbonate 4 g
  • Salt 2 g
  • Half teaspoon lavender

How to make a mandarin, honey and lavender cake

Difficulty: easy
  • Total time 55 m
  • Elaboration 15 m
  • Cooking 40 m

Preheat the oven to 180ºC and line or grease a rectangular mold about 18-20 cm long. Melt the butter and allow to warm slightly.

Place the eggs with the honey and the zest of the washed tangerine in a medium bowl. Beat with a whisk until almost double in size. Add the melted butter and the tangerine juice and beat a little more.

Incorporate the ground almonds and the sifted flour with the yeast, the bicarbonate and the salt, mixing a little. Add the lavender, crushed with your hands or in a mortar (you can crush it more or less depending on whether you do not want to find visible pieces).

Combine with smooth movements until you have a homogeneous mass without lumps and fill the mold. Bake for about 40-45 minutes, or until a toothpick comes out practically clean. Wait a bit, remove from the mold and leave to cool completely on a wire rack.

What to accompany the tangerine cake

This mandarin, honey and lavender sponge cake is very aromatic without being excessively sweet, with a somewhat compact but soft texture thanks to the almond. I find it perfect to drink as is at breakfast with a good coffee or a glass of milk, also with quality almond milk served very fresh. It could be decorated with icing sugar or a tangerine juice glaze, only if we are very sweet.

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