Are you in search of a distinctive and nutritious dessert idea? Look right at bee pollen cake! Bee pollen, a nutrient-rich substance collected by honeybees, is used for protein, fat, vitamins, and minerals, offering various health benefits like anti-inflammatory and antioxidant properties.
This cake is made with a hazelnut sponge cake, drenched in manuka honey, and topped with whipped cream and bee pollen.Not only is it delicious, but it’s also packed with nutrients that are good for you. So why not try something new and whip up a bee pollen cake for your next dessert?
Key Bee Pollen Cake Ingredients & Why
This powdery substance, essential for plant reproduction, not only adds nutrition and a unique flavor to cake recipes but also boasts anti-inflammatory and antioxidant qualities.
A natural sweetener often used in bee pollen cake recipes, honey is celebrated for its antibacterial and anti-inflammatory properties.
A cake staple, hazelnuts lend their nutty flavor and delightful texture to bee pollen cake recipes.
Native to New Zealand, Manuka honey is prized in bee pollen cake recipes for its distinctive flavor and antibacterial prowess.
Commonly used as a topping for bee pollen cakes, whipped cream imparts a creamy texture, perfectly balancing the cake’s sweetness.
This herbal addition in bee pollen cake recipes offers a delightful floral note and is associated with soothing properties.
Enhancing the cake’s nutritional value, some recipes call for a fermentation broth crafted from honey and flowers.
How Do You Make The Best Bee Pollen Cake?
- Preheat to 350°F with the rack in the lower third of the oven. Line a 10-inch tube pan with parchment, no need for greasing. If your pan lacks legs, use a sturdy bottle neck for cake cooling by inverting it.
- On a large parchment sheet, combine flour, confectioners’ sugar, ½ cup granulated sugar, and salt for a seamless mixture.
- Using a stand mixer with a whisk attachment, beat together egg whites, cream of tartar, and extracts at medium speed. After about 2-3 minutes, you’ll see soft peaks. Keep the mixer running and slowly introduce the remaining ½ cup of granulated sugar, followed by honey. Continue mixing for an additional 2-3 minutes until the peaks are firm but not stiff.
- Take out the mixer bowl, add the bee pollen, and gently fold. Use a parchment funnel to add ⅓ of the flour mixture to the egg whites, gently combining. Repeat this step for the remaining flour in two more additions.
- Spread the batter evenly in the lined pan, then bake until the top is golden and a cake tester comes out clean, typically in 45-50 minutes. Invert the pan onto its legs immediately and let it cool upside down for at least 1 hour.
Pro Tips For Making Bee Pollen Cake Recipe
- Use top-tier ingredients: Opt for fresh, high-quality pollen powder, granulated sugar, and boiling water. Consider enhancing with essential oils to attract bees.
- Master the mix: Dissolve sugar in water thoroughly, then incorporate pollen powder until it forms a thick paste. Enhance with Honeybee Healthy or other stimulants as desired.
- Achieve ideal consistency: Aim for a wet peanut butter-like consistency; adjust with more water if too dry, or extra pollen powder if too wet.
- Freeze for longevity: Preserve your patties by freezing them, ensuring extended shelf life and easy handling.
- Time it right: Offer these nourishing pollen patties to your bees during the bustling spring and summer seasons to boost brood production. Place them atop frames or in a feeder for maximum effect.
How to Store Bee Pollen Cake
- For short-term storage, wrap pollen patties in plastic or seal them in a zip-lock bag at room temperature, away from direct sunlight.
- To keep pollen patties fresh for an extended period, individually wrap them in plastic and store in the freezer.
- Ensure moisture retention for quick bee consumption. If patties harden, briefly dip in water before feeding to your bees.
- Extra pollen patties can be frozen for future use, with a slight reduction in nutritional value, but they remain reusable.
- If you’ve purchased pollen patties, store them in the fridge until use. For maximum consumption, place 1-2 patties on top of the brood chamber.
Can You Freeze Bee Pollen Cake?
Freeze bee pollen patties by cutting in half, bagging, and storing in the freezer. They last indefinitely and defrost fast when needed. Note: freezing slightly reduces nutrition, but they’re still usable. Keep patties moist and pliable for quick bee consumption. Soften hardened patties with a quick water dip before feeding your bees.
Frequently Asked Questions About Bee Pollen Cake
When should I use pollen patties?
Use pollen patties for added bee colony nutrition. Adult bees don’t eat pollen directly. They collect it for house bees to convert into digestible bee bread through fermentation. Ensure timely supplementation based on regular colony monitoring.
Are there any risks associated with using pollen patties?
To safeguard your colony’s well-being, exercise care with pollen patties. Timing and serving method are critical factors. When natural pollen is already sufficient, additional patties can lead to protein-related digestive issues. Improper storage can attract pests and diseases. Thus, use pollen patties only when truly necessary.
What are some alternatives to pollen patties?
Counter summer robbing behavior with a dry pollen substitute feeder. It distracts robbers and provides a valuable hive resource. Alternatively, ensure your bees access natural pollen sources like alder trees, grasses, evergreens, and crocus flowers.
Bee Pollen Cake Recipe
- 1 cup all-purpose flour
- 3 Tbsp confectioners’ sugar
- 1 cup granulated sugar, dividedscant ½ tsp salt
- 1½ cups egg whites (about 11 large), at room temperature
- 1 tsp cream of tartar
- ¾ tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup honey
- 3 Tbsp bee pollencotton candy (for serving, because why not?)
- To prepare, set the oven rack to the lower third position and preheat to 350°F. Next, insert a parchment round into a 10-inch tube pan with legs, ensuring there's no need for greasing. If your pan doesn't have legs, simply invert it onto the neck of a sturdy bottle to facilitate cake cooling.
- Mix flour, confectioners' sugar, ½ cup granulated sugar, and salt on a large parchment sheet for clarity and conciseness.
- Achieve soft peaks by whipping egg whites, cream of tartar, and extracts in a stand mixer for 2-3 minutes. Gradually add ½ cup of sugar and honey while mixing for another 2-3 minutes until the peaks are firm but not stiff.
- After removing the mixer bowl, gently fold in the bee pollen. Then, using a parchment funnel, pour ⅓ of the flour mixture over the egg whites and gently fold to combine. Repeat this process for the remaining flour in two more additions.
- Begin by spreading the batter evenly in the lined pan. Bake it until the top turns golden, and a cake tester comes out clean, which should take approximately 45-50 minutes. After baking, promptly invert the pan onto its legs and allow it to cool completely while upside down, a process that should take at least 1 hour.