Name: Honey Bizcocho with Rose Petal Jelly
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Desserts
Ingredients: 390g self raising flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 150g honey; 40g cream cheese; 3 free range eggs; 100g butter, room temperature; 150g organic sugar; 20ml olive oil to grease the cake tin; 50g icing sugar; 1 orange, juice of; 2 tsp of rose petal jelly or other jam

In Spanish, Bizcocho can be used to mean many different things, and is a name especially in South America that can be given to a wide range of pastries, biscuits and cakes. In Spain though, it is used exclusively to refer to a sponge cake. This kind of cake is normally enjoyed for merienda or afternoon tea, an important part of Spanish daily life, along with coffee, tea or thick sweet Spanish Hot Chocolate. There are so many different recipes for bizcocho, that make use of all kinds of ingredients: lemon zest, yoghurt, chocolate, dried fruits, nuts, to name but a few.

Honey Bizcocho with Rose Petal Jelly

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 minutes
Cuisine: Desserts

Scale

Ingredients

390g self raising flour
1/2 tsp baking powder
1/2 tsp baking soda
150g honey
40g cream cheese
3 free range eggs
100g butter, room temperature
150g organic sugar
20ml olive oil to grease the cake tin
50g icing sugar
1 orange, juice of
2 tsp of rose petal jelly or other jam

Instructions

Preheat your oven to 180C.
Mix together the flour, baking powder and baking soda and set aside.
In a food processor, mix the butter and sugar for a couple of minutes. Then add the honey, cream cheese and eggs.
Now add your flour mix and continue to mix for about 3 minutes until you have a smooth and sticky wet batter. The reason the batter is so sticky is because of the amount of honey in the mixture.
Grease a bundt pan or a cake tin with olive oil to prevent the batter from sticking and then poor in your mixture. Put in the oven and bake for approximately 40 minutes or until slightly browned and the surface is starting to crack slightly. If in doubt, test by inserting a sharp knife or skewer. When you remove it, it should come away clean.
Remove from the oven and put to one side to leave until cool.
Meanwhile you can prepare the icing. Squeeze your orange and then mix the juice from half the orange together with the icing sugar and rose petal jelly. We have used rose petal jelly, but you can always substitute this for another jam of your choice.
Once the bizcocho has completely cooled, you can garnish with your icing.
Serve as quickly as you can!