We love cakes. So we thought, why not make a sea buckthorn cake! It's very easy to make and all the flavor of the sea buckthorn really shines through. Slightly tart and not too sweet, this cake is sure to please everyone. Here is the local version of sea buckthorn cake.For a local version, replace the sugar with honey in the cake. For the icing, replace the icing sugar and pure sea buckthorn juice with churned sea buckthorn honey.
Place the rack in the middle of the oven then preheat the oven to 350°F.
In a large bowl, combine the butter and sugar.
Add the sea buckthorn powder and mix well.
Add the eggs and mix well.
Sift flour, baking powder and salt.
Add the milk and pure 100% sea buckthorn juice alternately with the sifted flour while mixing.
Butter a loaf pan approximately 5″x9″. You can use parchment paper if you wish, but it is not required if you have buttered it well.
Pour the cake mixture into the loaf tin and bake for 1 hour or until a toothpick inserted into the center comes out dry.
Icing
Mix the icing sugar and pure 100% sea buckthorn juice well.
Once the cake has cooled, spread the frosting over the cake.
Optional: To replace the icing sugar-based glaze with churned sea buckthorn honey, gently warm the churned sea buckthorn honey in a bain-marie until it is malleable, then spread it over the cake.
Keyword sea buckthorn cake
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