- 3 peaches
- 1 ¾ cup honey (divided)
- ¾ cup brown sugar
- ¾ cup olive oil
- ¾ cup butter (melted)
- 3 eggs
- 1 ¼ cup buttermilk
- 2 tsp vanilla extract
- 3 cups self raising flour
- 2 tsp salt
- Preheat the oven to 160°C and line a deep 22cm cake tin with baking paper.
- Thinly slice the peaches into 3mm thick half moon shapes. Starting from the outside of the cake tin, layer the peaches in a spiral until the entire base is covered. Set the tin aside aside.
- In a small pot, heat ¾ cup of honey and 2 tbsp of water and bring to the boil, stirring continuously. Set aside to cool slightly.
- In a large mixing bowl add the self raising flour and salt. In a separate large mixing bowl, combine the remaining 1 cup of honey, eggs, brown sugar, olive oil, butter, buttermilk, and vanilla extract until combined.
- Combine the wet ingredients into the dry ingredients and mix using a wooden spoon until well combined.
- Pour the warm honey mixture over the peaches in the cake tin ensuring an even coverage. Gently pour the cake batter over the peaches and evenly spread.
- Bake in a preheated oven for 60 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes before turning it out. Place the serving plate on top of the cake tin. Holding the cake tin and serving plate tightly in place and quickly flip. Gently lift the cake tin away and slowly peel off the baking paper.
- Slice and serve with a light dusting of icing sugar and a generous spoonful of double cream. Extra honey is always welcome!
Bee Fruity Yellow Box Honey
Yellow Box Honey is extra light amber to pale amber in colour and has been the most popular single varietal honey in Australia for more than 100 years. It is mild, fresh and fruity with a beeswax flavour. A smooth and clear flowing honey that does not usually crystallise.