Conference Baking With Honey Competition.
Sponsored by Ian and Robyn Cane
HONEY, ALMOND AND GINGER SLICE.
PREPARATION TIME: 15 MINS.
COOKING TIME: 40 MINS
MAKES 15 SQUARES DEPENDING ON HOW BIG YOU CUT THEM.
Cooking oil spray to grease/or use butter
200gm butter, chopped and softened
¾ cup brown sugar firmly packed
2 eggs, lightly beaten
¼ cup honey
1/3 cup almond meal, firmly packed
2 tsp ground ginger
1 ¾ cup self-raising flour
½ cup milk
Extra 2 tsp honey
Extra 2 tsp milk
½ cup flaked almonds
Icing sugar to dust.
1. Preheat oven to 170c. Grease a 27cm x 17cm slice tin with cooking oil spray or butter, line base and sides with baking paper.
2. Put butter and sugar in the bowl of an electric mixer and beat on high, until light and fluffy. Add eggs, 1 at a time beating well.
3. With motor running on low, beat in honey and almond meal. Add ginger, flour and milk. Beat until well combined.
4. Spoon batter into tin and smooth the surface.
5. Put extra honey and extra milk in a small bowl and microwave until war and stir until smooth the brush over batter. Scatter over flaked almonds.
6. Bake for 40 mins or until golden brown and cooked when tested with a skewer.
Cool for 10 mins in tin and transfer to a wire rack to cool completely. Slice into squares and dust with icing sugar.
The Victorian Apiarists’ Association Annual Conference Honey Competition has been in existence for over 110 year and up until a few years ago the winning entries were entered into the Royal Melbourne Show Honey Competition.
The Honey Competition has always been a highlight of the Annual Conference.
Now is the time to start getting your entries ready.
v Native Flora Honey
v Yellow Box Honey
v Introduced Flora Honey
v Dark Honey
The darker the better previously Medium Amber Honey as people are being miss led by the name medium and have been entering honeys that are too light for the category)
v Candied Honey
v Creamed Honey
Honey is to be in a standard 500gm (375ml) round glass jar, with a white/gold 63mm lid, labelled with honey type and no wax. Jars to be filled half way between lid rim and top.
Honey Liquid will be judged on Colour (25 Points) Density (25Points), Flavour (25Points), General Appearance (15 Points) and Aroma (10 Points) TOTAL 100
Honey Candied or Creamed will be judged on Evenness of Grain (30 Points), Flavour (30Points), Firmness (30 Points), Colour (10Points) TOTAL 100
To help the judging please label the honey flavour on the bottom of the jar (small label)
Honey Comb and Bees Wax
Ø Best Sealed Frame (full depth)
Ø Best Honey Comb Section
Ø Bees wax - Best commercial block
Ø Best Beeswax Block (approx. 1kg)
Ø Decorative Bees Wax
Frame and Comb Honey will be judged on Fullness (30Points) Colour of Capping’s (30 Points), Evenness (20 Points) General Appearance (20Points) TOTAL 100
All pure bees wax items to have a clean neat appearance, no cracks or sediment.
Wax will be judged on Colour (25 Points), Clearness, (25 Points), Tenacity (20Points), General Appearance (20 Points), Aroma (10 Points), TOTAL 100
Previously Honey Mead.
Name change to loosen the restrictions as non-alcoholic beverages are included
All beverages must be exhibited in screw top clear colourless glass wine bottles without lettering, fluting or ornamentation of any kind.
Mead will be judged on Colour and Condition (15Points), Bouquet (35 Points), Flavour (50 Points) TOTAL 100
Pollen must be cleaned and dried in a clear 500gm glass jar.
Pollen will be judged on Taste (25 Points), Hardness (20 Points), Cleanliness (25 Points) General Appearance (30 Points) TOTAL100
· Sponsored by The Papworth Family
Photography - History
· Photography - Native Flora
· Photography – Apiary (now on its own)
· Photography - Equipment (now on its own)
Sponsored by Lakeside Honey
· Photography - Introduced Flora
· Photography - Portrait of a honey bee
Please note: All entries to be submitted by 1.30pm on Wednesday 5th June, 2019