1 hr 30 mins
Cooking time: 45 mins
Honey glazed citrus
- 2 cups water
- 1 cup Happy Valley Squeezy Clover or Kids Honey
- 1 lemon, sliced
- 1 lime, sliced
- 1 orange, sliced
- 1/4 cup water
- 1/4 cup Happy Valley's Squeezy Clover or Kids Honey
- Juice of 1 lemon
- 2 tbsp fresh thyme leaves + extra to garnish
- 3 eggs
- 1 cup caster sugar
- Juice of 2 lemons + 2 tsp lemon zest
- 2 cups self-raising flour
- 1 cup Greek yoghurt
- 1/2 cup vegetable oil
- Preheat oven to 180°C. Grease and flour a 2L capacity bundt tin.
- Bring a large pot of water to the boil. Place sliced citrus in boiling water and blanch for 1 minute. Remove and refresh in a bowl of iced water.
- Place water and honey in a large cast iron or heavy-based frying pan over medium heat until honey is dissolved. Add citrus slices to the pan, spreading out as much as possible in a single layer. When the syrup begins to bubble, reduce heat to low and cook for about 45 minutes until citrus becomes translucent and sticky.
- Meanwhile, beat eggs and sugar together until pale and creamy. Add lemon juice and zest and beat for another minute. Fold in flour, yoghurt and oil until well-combined and smooth. Pour into cake tin and place in oven. Cook for 40-45 minutes or until an inserted skewer comes out clean. Take the skewer and make 10-15 holes in the top of the cake while still in the tin.
- When citrus is candied, remove and set on a cooling rack. To make syrup, add water, lemon juice and thyme to the pan and cook out for about 5 minutes. Strain and pour syrup over the hot cake. Allow cake to cool in tin, then turn out onto a large plate.
- Top cake with honey-glazed citrus, some thyme sprigs and an extra drizzle of honey for good measure!
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