Apicare Buzz March

WELCOME TO MARCH

Thanks for joining us. As the year settles into its rhythm, we’re delighted to share a few updates from the Apicare team. In this edition, you’ll find news about our upcoming website, a celebration of a special Apicare milestone, and one of our favourite seasonal recipes — a delicious feijoa and honey cake to enjoy at home.

NEW WEBSITE

In the next couple of months our new website will be up and running. Prior to it going live you will receive an email regarding this, and letting you know you need to set up a new password. Once this is done you will be able to continue with your online shopping. We're really happy with the new look and are sure you'll find it a pleasure to use.

HAPPY BIRTHDAY TO US

Did you know that this month we will be turning 33 years old. It all started in 1993 - when Ground Hog Day was making it's debut in the cinemas, Ace of Base was in the charts, New Zealand had it's first ever website courtesy of Victoria University and dial up cost $5 an hour. My how times have changed. So thank you for your support over the past 33 years - it has been very rewarding bringing affordable natural skin care to New Zealanders.

FEIJOA HONEY CAKE

So, while we've been reflecting we've realised we have now been sharing Honey based recipes for 10 years. So we're gone retro and dug through the archives to bring back one of our favourites - which is perfectly timed for the appearance of feijoas a plenty on trees in a neighbourhood near you! Enjoy!

INGREDIENTS
175g softened butter
1 cup castor sugar
2 Tblspn honey 
3 eggs 
1 ½ cups of flour
2 tspn baking powder
½ cup of milk (I used Vanilla soy milk) 
2 Tblspns of plain thick yoghurt
1 ¼ cup of coconut
1 ½ cups peeled and diced feijoas
¼ cup slice almonds

TOPPING
Runny honey - around 4 Tblspn (optional liquor of your choice)

METHOD

1. Lightly grease a 20cm cake tin and pre-heat oven to 180 degrees Celsius.
2. Cream butter, sugar and honey together. Add in eggs one at a time and mix well.
3. Sift the flour with the baking powder and fold in alternatively with the milk & yoghurt.
4. Fold coconut and feijoas into the batter and pour into prepared tin.  
5. Sprinkle almonds over the top.
6. Bake for 45-55 mins check after 40 mins as cooking time will depend on how deep your tin is. Check with skewer until it comes out clean.

Finishing: While cake is still warm mix runny honey and liquor (I used an orange liquor but coconut liquor would be nice as well). Brush honey liquor mix over the cake.

Makes a good cake served with cream or thick yogurt and with coffee/tea, or warmed and served as a dessert.