Sea buckthorn cake

We like cakes. So, we thought, why not make a sea buckthorn cake! It's very simple to make and all the flavor of sea buckthorn is present. Slightly tangy and not very sweet, this cake will please everyone. Here is the local version of the sea buckthorn cake.
For a local 100% version, replace the sugar with honey for the cake. For the glaze, replace the icing sugar and pure 100% sea buckthorn juice with our sea buckthorn cream honey.
Print the recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Servings 10 portions


  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 tablespoon sea buckthorn powder
  • 3 eggs
  • 1 3/4 cup unbleached all-purpose flour
  • 2 tablespoon of baking powder
  • 1 pinch of salt
  • 1/3 cup pure 100% sea buckthorn juice
  • 1/4 cup of milk


  • Place the rack in the middle of the oven then preheat the oven to 350°F.
  • In a large bowl, combine butter and sugar.
  • Add sea buckthorn powder and mix well.
  • Add the eggs and mix well.
  • Sift flour, baking powder and salt.
  • Add the milk and the pure 100% sea buckthorn juice alternately with the sifted flour while mixing.
  • Butter a 5x9 loaf pan. You can use parchment paper if you wish, but it is not required if you have buttered well.
  • Pour the mixture of your cake into the bread pan and put in the oven for 1 hour or until the toothpick is dry.


  • Mix well the icing sugar and the pure 100% sea buckthorn juice.
  • Once the cake has cooled, spread the frosting over the cake.
  • Optional: To replace the icing sugar-based frosting with sea buckthorn creamed honey, heat the sea buckthorn churned honey very slightly in a double boiler so that it is malleable, then spread over the cake.
Keyword sea buckthorn cake

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