TE ATIME TRE ATSWWW.FOODHEAVENMAG.COM JUNE baking heaven 75
Honey pikelets
SERVES 4
185ml (6fl oz) milk
1 free-range egg
1 tsp vanilla extract
150g (5½oz) self-raising flour
melted butter, to brush, plus extra
knobs to serve
honey, to serve
For a gluten-free/grain-free option
55g (2oz) ground almonds
60g (2oz) tapioca (arrowroot) flour
2 tbsp coconut flour
170ml (5½fl oz) milk
2 tsp gluten-free baking powder
2 free-range eggs
1 tsp vinegar
1 tbsp honey
a pinch of salt
1 Whisk the milk, egg and vanilla
together in a small bowl.
2 Sift the flour into another bowl, along
with a pinch of salt. Add the wet
ingredients and whisk until smooth.
3 Heat a non-stick frying pan over
medium heat and brush with a little
melted butter. Drop level tablespoons
of the pikelet mixture into the pan and
cook for 30 seconds, or until bubbles
appear on the surface.
4 Flip the pikelets with a spatula and
cook the other side for 1 minute, or
until golden. Allow to cool, then serve
with butter and honey.
5 For the gluten-free/grain-free
option: Mix all the ingredients together
(the vinegar is to help the baking powder;
you won’t taste it!) and allow to sit
for 5 minutes. Cook as per
instructions above.Honey & macadamia
cheesecake
SERVES 8-10
100g (3½oz) butter, melted, plus
extra for greasing
350g (12½oz) gingernut biscuits
500g (1lb 2oz) cream cheese, softened
175g (6oz) honey
300ml (10fl oz) whipping cream
70g (2½oz) raw macadamia nuts,
chopped, plus extra to garnish
honeycomb, to garnish
edible flowers, to garnish
1 Grease and line a 20cm (8in) round
springform cake tin.
2 Break the gingernut biscuits with your
hands into the bowl of a food processor.
Process the biscuit pieces until they are
finely chopped.
3 Add the melted butter to the biscuit
crumbs and process until combined.
4 Press the biscuit and butter mixture
into the bottom of the springform tin
to form the base of your cheesecake.
Place the tin in the freezer for
20 minutes to allow the base to set.
5 Meanwhile, thoroughly wash and dry
the food processor bowl. Chop the cream
cheese into cubes and add to the food
processor bowl with the honey, then
process until smooth. Add the cream to
the cream cheese and honey mixture and
continue processing until thick. Stir in the
chopped macadamia nuts.
6 Remove the base from the freezer.
Spread the filling evenly on top. Cover
with clingfilm and place in the freezer
overnight, or until firm.
7 Around 15 minutes before serving,
remove from the freezer to soften at
room temperature. Serve with fresh
honeycomb, edible flowers and
extra chopped macadamia nuts. Store
any leftover cheesecake in the freezer.The recipes on this
page are taken from
The Farm Community
by Emma & Tom Lane,
photography ©
Alan Benson,
published by Hardie
Grant (£20).