Lemon Balm Poppy Seed Honey Cake

By
Medicinal Plant Reviews Staff
Three small round Lemon Balm Poppy Seed Honey cakes on a white dish with lemon balm and purple flower garnishments

Lemon balm (Melissa officinalis) is a medicinal plant that is grown just about everywhere although native to North Africa, West Asia and Europe.

Lemon balm is a lemon-scented perennial herb from the mint family. And like mint, lemon balm is commonly grown in pots or in backyard gardens where there might not be much space for anything else.

Health wise, lemon balm contains chemicals that are believed to have a sedative, calming effect and may also reduce the growth of some viruses. Lemon balm has traditionally been used for anxiety, stress, indigestion, dementia, insomnia as well other conditions.

As a culinary herb, lemon balm commonly appears in recipes. Lemon balm can be used many different ways including as a replacement for lemon peel in recipes. It’s also a favorite for flavoring soups, vinegars and seafood. Lemon balm added to the dough of sugar cookies makes for a delicious lemony treat that goes nicely with a tea break.  

A particularly well-received lemon balm recipe is this one for Lemon Balm Poppy Seed Honey Cake:

Ingredients (Cake)

  • 1/2 cup fresh lemon balm leaves
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup oil (e.g., olive oil)
  • 1/2 cup honey
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup buttermilk or thin yogurt
  • 2 teaspoons poppy seeds

Ingredients (Icing)

  • 1/2 cup fresh lemon balm leaves (or 1/4 cup dried)
  • 1 cup just-boiled water
  • 1/4 cup honey
  • 1 tablespoon arrowroot powder
  • More poppy seeds for sprinkling
  • Lemon balm leaves for garnish (optional)

HOW TO MAKE

Steps for the cake part

  1. Preheat the oven to 350°F. Lightly grease a baking pan.
  2. Finely mince the lemon balm.
  3. Mix together the flour, baking powder, baking soda and salt in a medium bowl.
  4. In a large bowl, mix together the oil, minced lemon balm, honey and vanilla extract.
  5. Add the eggs, mixing them in one at a time, and then the buttermilk (or yogurt).
  6. Add the dry mixture to the wet mixture in two batches. Mix on low speed until combined but do not overmix. Mix in the poppy seeds.
  7. Pour the batter into the prepared pan.
  8. Bake until it is brown around the edges and a toothpick inserted in the center comes out clean; about 30 minutes for a cakelet pan or 60 minutes for a loaf pan.

Steps for the icing part

  1. Steep the lemon balm in 1 cup of just-boiled water for five minutes.
  2. Strain into a small pan. Add the honey and stir until it is dissolved.
  3. Separate two tablespoons of the lemon balm and honey mixture into a small bowl and allow to cool. Once cool, add the arrowroot powder and stir well.
  4. Add this mixture back into the small pan with the lemon balm and honey.
  5. Heat the pan on medium-low heat. Whisk the mixture continuously until it begins to thicken. Pull it from the heat just as it thickens; otherwise, it will continue to thicken and become overly gel-like.
  6. Spoon the icing over the cake.
  7. Sprinkle poppy seeds on top.
  8. Garnish with fresh lemon balm leaves If desired.

(Source: learningherbs.com)