Liquid Gold: Cooking with Honey

Cooking with Honey

This tantalizing Honey Crème Fraîche Cake is decadently layered with Honey Crème Filling and crowned with Spiced Apricots. Intensely sweet, the cake is tempered with hints of citrus—orange zest, orange-blossom water, and orange-blossom honey—lending lively notes of fresh spring flavor. The apricots are simmered in an aromatic mixture that includes lemon zest and Lillet (a French aperitif made of Bordeaux wines and citrus liqueurs).

Photography Marcy Black Simpson
Recipe Development Loren Wood

“Liquid Gold” can be found on page 36 on the March/April 2011 issue of Victoria. 

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