The other day I was gifted some raw honey from a good friend of mine whom has friends with have beehives. We have been enjoying the delicious honey melted on toast in the mornings, the taste is like no other sweet, fragrant and silky smooth.
Honestly if you are fortunate enough to have somewhere to buy locally sourced honey I definitely would recommend it. Not only are you supporting locals, and ethically produced honey, but you are eating the very best and freshest quality honey you can have. Unlike commercially produced honey, raw also called pure or natural honey hasn’t been highly heated, filtered or processed which can reduce the fragrance, flavour and nutritional benefits of the honey.
What also goes nicely with sweet honey is tangy lemon, a lovely contrast. I always try to avoid sugar in recipes and often substitute it with honey, so I decided to make Lemon Delicious. I love the zesty citrus flavour from lemons in desserts and honey cuts the tang with a mix of sweetness. Coconut pairs so well also giving it some texture. A fluffy, lemony bowl of deliciousness.
Coconut & Honey Lemon Delicious
3 eggs, separated
1/4 cup honey
1 tsp vanilla bean paste
3 tsp grated lemon rind
1 tbsp desiccated coconut
2 tbsp gluten free cornflour
1/4 tsp baking powder
1 cup (250ml) milk or plant based milk
1/2 cup (125ml) lemon juice approx 1 large lemon
- Preheat oven to 180’C fan forced. You will need two baking dishes one 1.5L baking dish and another larger, deeper baking dish for it to sit into.
- Using an electric mixer or beaters, beat butter and egg yolks, 2 tbsp honey, vanilla, and lemon rind until pale and creamy.
- Beat in the coconut, cornflour, and baking powder.
- Slowly beat in the milk and lemon juice.
- Use clean beaters, beat the egg whites and remaining honey in a separate bowl until soft peaks form.
- Using a large metal spoon fold in batches. Egg white mixture into butter mixture until combined. Pour into a 1.5L baking dish and place inside the larger baking dish.
- Pour boiling water into the larger baking dish until it reaches halfway up the sides of the smaller dish. Bake for 35-40 mins or until puffed and golden. If the top is browning too quickly cover with foil half way through cooking.
- Sprinkle with extra coconut to serve.