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Honey Berries Eton Mess Cake

June 7, 2016

Nothing goes better with a birthday celebration like a big Honey Berries Eton Mess Cake! Back in the day, around the 18th century, the English would serve Eton Mess—a dessert made of layered fruit and cream, sometimes with the addition of cake or meringue {maybe both}. Over time, people have gotten quite creative when curating a recipe for an Eton Mess Cake, as did I.

 

I had an incredible vision in my mind when I noticed I had some leftover flowers from the Spring Floral Arrangement I made for my brother and sister-in-law’s birthday party. These remaining flowers were bright and colorful and would be a perfect addition to a Honey Berries Eton Mess Cake.

 

 

I started off using the recipe for our homemade zucchini bread as a base for the two layers. I added a few things to the traditional recipe to tweak it, making it just right. My favorite part about the whole cake are the honey berries. Mmm… They taste better than the syrup soaked strawberries or blueberries you would typically find on a cheesecake or other fruity dessert. And I mean 10 times better! It gets even better when the honey berries get sandwiched between two thick layers of my Vegan Salted Caramel Frosting.

 

 

Are you drooling yet? I was… Up until I got up halfway through typing this blog post to snag the last piece of Honey Berries Eton Mess Cake left from the party. Plus, I drizzled it in some raw local honey we picked up last week or the one before last at a honey farm, Biggers Apiaries.

 

Since I know that you cannot even begin to imagine the flavor notes that your taste buds will experience, it is highly recommended that you go on ahead and make your own Honey Berries Eton Mess Cake. Like now. Kthxbye.

 

 

And don’t forget to pin for later!

 

XO

 

Honey Berries Eton Mess Cake

 

A birthday party wouldn't be a party without a slice of Honey Berries Eton Mess Cake, made of layered cake, fruit and vegan salted caramel frosting.​

 

 

Prep time:  30 mins

Cook time:  1 hour

Total time:  1 hour 30 mins

Serves: 8-10

 

 

 

 

 

Ingredients

 

Instructions

  1. Preheat oven to 350° F.

  2. Wash and chop fruit. Toss in a medium bowl. Add honey. Mix until evenly coated. Cover with a lid. Refrigerate.

  3. Mix dry ingredients in a bowl. Set aside.

  4. Chop zucchini. Pulse in the food processor.

  5. Whisk wet ingredients in a bowl. Using a mixer, beat the batter as you slowly add the dry ingredients. Once combined, add zucchini. Combine and set aside.

  6. Spray two cake pans with coconut oil. Evenly fill each cake pan with batter.

  7. Bake for 45 minutes.

  8. Remove from oven. Allow to cool for 15 minutes.

  9. Make frosting.

  10. Place your first cake layer top up on a cake platter or board. Spread ½ of the frosting on top. Add 1 ½ cup of honey berries. Top with second cake layer. Spread the remaining frosting on top. Add the rest of the honey berries.

  11. Garnish with fresh edible flowers.

  12. Serve.

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