While in New Zealand, I spent a day with my Great Aunty Joyce, who is the best baker I know. She has been producing wonderful baked goods from her kitchen my entire life. She makes the best sponge cake you will ever taste.
I love that when I visit her we go to the food source. We go to the people that produce what we eat. On this particular day we went on the hunt for some veggies for her garden, as she had to plant them that weekend, as it was the equinox. We picked up some little tomato plants and some beans.
We then went out to Arataki Honey, where you can take your own pots and they will fill them up for you, with their delicious honey while you wait (I just love this idea is so nostalgic). Or you can buy one from the shelf which is what I of course did as I didn’t want to try and get and unsealed container through Australian customs on my way home. Arataki honey is situated in Havelock North right near Hastings (my home town) they supply honey all over the world and I would have to say make some of the best.
This next recipe was inspired by the honey that I brought with my Great Aunt, and lugged home.
1 cup sugar
1/2 cup peanut oil
1/2 cup honey
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cocoa powder
2 teaspoons cinnamon
2 cups flour
1 cup coffee
1/2 cup chopped apricots
4 tablespoons sugar
1 tablespoon water
Pre heat oven to 180
Beat eggs, sugar, oil and honey together using an electric mixer.
In a separate bowl sift the dry ingredients together, then add to the egg mixture along with the coffee. Stir until combined. Pour into a loaf tin and bake for 35-40 minutes or until cooked. When cooled remove from the tin.
In a saucepan heat the sugar and water together until they combine and start to turn golden. Stir in the apricots and pour over the loaf.