Happy month of June, everyone! Summer seems to be here, at last, as evidenced by the steady sequence of warm days and the persistence of sunshine on the forecast. Gone are the days of rain – here comes the joy of summer baking, light and pure like the sunshine embedding our hearts this season 🙂
At first, it was the gentle breeze, moving the tree branches rhythmically, enhancing the shadows, as the sun was playing hide-and-seek, a luminous sphere embedded in clouds. After awhile, the grayness fell apart, the light emerged victorious, and the magic unfolded. Here it was, in the sunshine, at last, the spice cake – my mom’s beloved recipe, now mine.
This spice cake is one of the very first recipes I posted on my blog on Christmas Eve 2013, a comforting sweet treat which means the world to me. I remember my mom struggling to find the ingredients for this cake, and making it with me by her side. Ultimately victorious, cake out of the oven, it was time for me to sink my teeth into the moist, honey- and spice-packed goodness – a step which was *not* to be delayed, especially since it also involved pouring some fruit preserve over the cake 🙂
Packed with abundant alluring aromas, this cake exhibits golden hues, bestowed upon it by the raw honey used in its preparation. Made in a round pan for the first time ever (which led to some cracking, unfortunately), its indulgent majesty can be seen here, shining brightly, still too warm to the touch, and therefore prone to uneven slicing.
Some chopped pistachio, fresh fruit, and a final drizzle of honey? A honey, but of a different kind, grassy and earthy, its refreshing goodness a symbol of a happy lawn: homemade dandelion honey. 
Inviting you all to a virtual dessert break, featuring spice cake (with honey) and dandelion honey on the menu – two very different kinds of honey, equally soothing and delicious:
What is your favorite summer bake? Do you have a dessert topping you like to use this season, more than others? Let me know in the comments, and happy baking, everyone 🙂
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