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Relax it’s Summerfest

Hello my little honey bees,Relaxing Panda2

It’s Male Grooming Day, Relaxation Day, World Honey Bee Day and Summerfest this week, so we’ve been buzzing around trying to think of a honey related iced drink for our drink of the week that everyone can relax in the park (like this panda) with while preening themselves. Unfortunately after various attempts, we failed to come up with anything that actually tasted nice. So we decided to celebrate Hazelnuts, that much ignored nut, instead. We did, however, manage to find a scrumptious sounding recipe for Honey Cake for you to try out at home which is perfect with a cuppa while you relax on Relaxation Day. See recipe below.


So get yourself down to the park this week for a lip-smacking iced Hazelnut Frappé. The drink contains hazelnuts, caramel, coffee, milk and ice. Could it be any yummier?


To help you relax even more and to give you something to get groomed up for, SummerFest  returns to in Archbishop’s Park on Thursday 14 August 12-8pm. Come on down and join us for the National Theatre’s interactive ‘Micro Shakespeare’ as well as community stalls and live acoustic music presented by The Tyger Café. For more info, click here.

Have a relaxing week honeypies!

Moira who is groomed up to the max

170g/6oz clear honey
140g/5oz butter
85g/3oz light muscovado sugar
2 eggs, beaten
200g/7oz self raising flour, sieved

For the icing
55g/2oz icing sugar
1 tbsp clear honey
hot water


  1. Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
  2. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
  3. Remove from the heat and mix in the eggs and flour.
  4. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
  5. Cool slightly in the tin before turning out onto a wire rack.
  6. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.

Recipe by James Martin from: