We all know that raw honey is better for you than heated or processed honey – and it tastes amazing – but have you tried comb honey? This golden treat is just what it sounds like; raw honey that’s harvested straight from the hive and sold still in the wax honeycomb built by the bees. The soft, edible wax of the comb makes this honey a real delicacy, adding a more complex flavour, texture and aroma to every mouthful.
In addition to the antibacterial, antiviral and antioxidant properties of real raw honey, comb honey is packed with extra enzymes and traces of nutritious bee pollen.
Eating comb honey regularly is a delicious way to give your body a healing boost. Spread it on toast, dunk a chunk in a bowl of hot oatmeal or let it melt onto a stack of pancakes – there are so many great ways to eat and enjoy honeycomb! Here are three yummy gourmet recipes we’ve picked out for you to try:
Comb Honey & Cheese Platter
- 1 jar of comb honey
- A selection of hard sharp Cheddar & Brie cheeses
- 1 baguette
- 6 or 7 ripe pears
- Almond nuts
- Leave the cheese to sit out for a bit before serving.
- Place a portion of the honeycomb on a plate & surround it with a pool of honey.
- Slice the baguette.
- Slice the pears & dunk them in lemon water to prevent browning.
- Serve together on a large tray or platter. Perfect for brunch or a picnic.
Comb Honey Cake
- 1½ cups comb honey
- ¾ cup grass-fed butter
- 2½ cups cake flour
- 1tsp baking powder
- ½tsp baking soda
- ¼tsp Himalayan salt
- ½tsp ground cinnamon
- ¼tsp ground nutmeg
- 3 free range eggs, lightly beaten
- ½ cup milk or milk alternative
- ¼ cup almonds, sliced
- Preheat oven to 325 degrees. Use a little of the butter to grease a baking pan; then flour the pan & line with wax paper.
- Place 1¼ cup honeycomb in a saucepan with the rest of the butter. Warm over low heat until the butter melts (approx. 10 minutes). Remove from the heat.
- Sift the flour into a bowl with the baking powder, baking soda, salt & spices.
- Beat the eggs into the honey-butter mixture, then stir in the milk.
- Whisk the wet mixture gradually into the dry ingredients, stirring well.
- Pour the batter into the pan & scatter the almond slivers over the top.
- Bake for 60 min. Remove from the oven; prick the cake all over with a thin skewer.
- Drizzle the remaining ¼ cup honey over the top of the cake; leave it to cool before removing from the pan.
- Slice, serve & enjoy!
Ricotta, Hazelnut & Honeycomb with Rhubarb Compote
- 100g hazelnuts
- 250g ricotta
- 200g comb honey
- 500g rhubarb, diced
- 50g castor sugar
- Preheat the oven to 160C.
- Toss the rhubarb with the sugar in an oven-proof dish. Cover with foil & bake for 30-40 minutes, until tender. Leave to cool completely.
- Turn the oven up to 180C.
- Spread the hazelnuts on a baking sheet & toast them in the oven for around 5 minutes, until lightly golden.
- Divide the ricotta between 4 shallow serving bowls. Add a spoonful of rhubarb compote to each.
- Cut the comb honey into 4 equal pieces & place on top of the rhubarb.
- Top with hazelnuts & drizzle with extra honey.