In celebration of their 15th Anniversary, Petersham Nurseries has been honouring the honeybee and the invaluable contributions it makes to our environment, enriching our kitchens and gardens. 

mcith_hioneycake.pngWith this in mind the team has created a new cake at The Teahouse in Richmond, made with honey from the Petersham hives. 

If you can’t visit The Teahouse to try the cake (and of course experience all of the other wonderful things that Petersham Nurseries Richmond has to offer!), then make the cake at home using the recipe attached. 

Petersham Nurseries Honey Pecan Cake And Recipe

Serves 10-12

Preparation and cooking time: 1 hour


5 large organic, free range eggs

90 g Raw honey

100 g Plain flour (sifted)

140 g Caster sugar (plus 1 extra tablespoon for sprinkling on the sponge)

1 Vanilla pod, seeds removed

150 g Double cream

50 g Full fat cream cheese

100 g Chopped pecan nuts

20 g Unsalted butter

1 Swiss roll tin 45 x 37 cm, greased and lined with baking paper


1. Separate the egg yolks from the egg whites.

2. Whip the yolks with the sugar, 10 g of the honey and the vanilla seeds in a free-standing mixer until pale and fluffy. This should take about 10 minutes.

3. Using a clean whisk and bowl, whip the egg white until soft peaks form. Do not beat until stiff and dry.

4. Lightly fold the egg whites into the yolk mixture a tablespoon at a time using a spatula. Do this very gently to maintain as much air as possible.

5. Slowly incorporate the flour, continuing to lightly fold with the spatula.

6. Pour this mixture into the tin and lightly level with a palate knife.

7. Bake in a preheated oven at 220 degrees, or 200 degrees fan for 6 – 7 minutes until risen, but still light in colour. Do not open the oven during this time as the humidity with the oven keeps the sponge moist.

8. Remove the cake from the oven and immediately take it out of the tin together with the paper. Sprinkle lightly with the extra caster sugar and then cover with cling film whilst still hot. This helps the cake to absorbs any moisture from the steam and ensures that it remains flexible enough to roll.

9. Whilst the cake cools make the filling.

10. Whip the cream and cream cheese together.

11. Melt the butter and then add the remaining 80 g of honey whilst the butter is hot.

12. Add the chopped pecans to the warm honey and butter mixture.

13. To assemble, unwrap the sponge and lay onto a clean tea-towel.

14. Spread most of the cream filling (leaving a little for decorating the top of the cake) evenly, over the sponge using a palate knife.

15. Drizzle about 70% of the melted butter, honey and nuts over the cream.

16. Using the tea-towel to help you, carefully roll the sponge up tightly.

17. Spread the remaining cream filling over the top of the cake to decorate and drizzle with the remaining butter, honey and nuts.