Honey cake with lavender infused Swiss Meringue Buttercream, honey and figs

I made this cake a few weeks ago, its taken me a while to post the recipe, life is busy and sometimes id rather do yoga or read so....Never the less here she is in all her goodness, layers of soft and naturally sweet honey cake, the smoothest Swiss butter cream frosting and these deliciously plump figs.

I made this cake for some dinner guests but also as a challenge to myself. I'm participating in the eat local challenge, I can only eat food from a 200km radius from my house minus one item, my omitted item is Organic spelt flour. There is a bit of sugar in the frosting, but I just adore Swiss Meringue butter cream, I cant go past it! 


  • 1 cup butter, room temperature
  • 3/4 cup honey, I used Beagles Bees honey
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups Spelt flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup Hohepa yogurt
  1. Heat the oven to 180C. Grease your pans and set aside.
  2. In a mixing bowl add the butter and honey. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
  3. Stir in the vanilla extract followed by the eggs, one at a time, mixing well after each addition.
  4. Gently fold in the flour, baking soda and baking powder alternately with the Greek yogurt.
  5. Bake the cake in preheated oven for 45 to 55 minutes until a toothpick inserted in the middle comes out clean.
  6. Remove the cake from the oven, leave to cool for about 30-35 minutes before inverting the pan and remove the cake.
  7. Cool completely on a wire rack


  • 1/4 cup lemon juice
  • 5 lavender heads (collected from a reliable source, ie not road side or sprayed)
  • 5 large, fresh egg whites (150 g)
  • 1-1/4 cups (250 g) sugar
  • 1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
  • 2 teaspoons (10 ml) pure vanilla extract
  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
  2. Heat the lemon juice in a small pot over a medium heat, when boiling switch off and place the lavender heads in to steep, allow to cool
  3. Place egg whites and sugar into your mixing bowl, and place over a pot of simmering water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  4. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  5. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined
  6. Strain the lemon juice and add to the butter cream in a steady stream, mix until combined.