Rowse Oxfordshire Wildflower Cake | Rowse Honey
This delightfully fluffy cake recipe uses Rowse Oxfordshire Wildflower Runny Honey with velvety white chocolate and indulgent cream cheese frosting. Crowned with edible wildflowers, this cake is a...
Ingredients
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- 250g unsalted butter, softened
- 150g soft brown sugar
- 300g golden caster sugar
- 500g plain flour
- 2 tsp baking powder
- 5 large eggs, separated
- 150g Greek or natural yogurt
- 2 tsp vanilla extract
- 200g white chocolate, melted
- 5 tbsp Rowse Oxfordshire Runny Honey
- 700g icing sugar, sifted
- 150g soft cream cheese
- 100g Rowse Oxfordshire Runny Honey
- 2-3 tbsp whole milk
- Dried edible wildflowers
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