This might be one of my favorite cakes I have made in recent times.  Who doesn't love honey!  And who doesn't love a moist cake that is saturated with cinnamon, honey, and citrus.  Add some summer fruit to the dish along with some creamy ice cream and you have an unbeatable combination.  This is a slam dunk if you have a sweet tooth and can deal with the components.  This recipe can be broken up into parts so you don't feel like you have to accomplish all this in one day.  Also the description looks and might sound complicated but in reality it really isn't that hard.  Here is the recipe for a fantastic summer dessert!

Greek honey lavender cake
1 1/2 sticks of butter
3/4 cup plus 3 tbsp sugar
3 eggs
3/4 cup of milk
1 cup of flour
1/4 cup of corn starch
1/2 tsp of salt
1/2 tsp of cinnamon
1 1/2 tsp baking powder
1 tbsp of fresh lavender chopped flower buds
1 tsp lemon zest

Honey glaze
1 scant cup honey
3/4 cup sugar
3/4 cup water
2 tbsp lemon juice

Strawberry coulis
1/3 cup of white wine or champagne
1 lb of strawberries cut in half
1/3 cup sugar
5 sprigs of fresh chamomile

1 cup of blueberries
1 cup of small strawberries
1/3 cup of wild strawberries (Alpine, Fragaria Vesca
1/2 cup of halved cherries
1 snow princess flowers
3 chamomile flowers
1/4 cup red vein sorrel leaves 

Creme fraiche ice cream
415g milk
135g trimoline inverted sugar
110g sugar
50g glucose
335 creme fraiche
85g cream cheese or ricotta
10g lemon juice
6g salt

For the Creme fraiche Ice Cream,

In a small sauce pot heat milk over medium heat then add in the sugar, trimoline, glucose, until dissolved.  Then pour the milk into a bowl and whisk until smooth.  Strain through a strainer into a bowl with an ice bath.  Add lemon juice and salt to season.  Cool completely then pour into your ice cream maker and use according to your ice makers directions.  When done place in a air tight container in the freezer until ready to use.  

For the Cake, Bake at 375 for 15-20 min

Preheat oven to 350 degrees. Grease and flour a 9 inch square pan. Combine the dry ingredients ( flour, starch, baking powder, salt, cinnamon, lavender, and lemon rind). Set aside.  In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated.   Pour batter into prepared half sheet pan. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then cut into desired shapes. Pour honey syrup over the cake.
For the Honey Syrup, 

In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

For the Coulis,

Combine all the ingredients in a small pot except for the chamomile and bring to a boil. Turn down and simmer for 10 minutes.  Then puree until smooth.  Add the chamomile and let it steep for 10 minutes.  The discard the chamomile.  Place in the refrigerator until completely cold.  

To Finish,

Add a few pieces of cake around the middle of the plate.  Add alternating strawberry, blueberry, and cherry in-between each piece of cake.  Add a some wild strawberries on top of the honey cake.  Then add a some of the flowers and herbs for garnishes.  Ladle some of the sauce in the middle of the plate and then finish with a scoop of the creme fraiche ice creams.  Serve and enjoy!

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