March 14, 2009

Devonshire Honey Cake

Honey Cake
MUNCH RATING: 3/5

This is from BBC Good Food and it was really easy to make. It contains quite a lot of honey and some sugar, but it is surprisingly not too sweet.

CHANGES TO THE RECIPE:
The original recipe uses a 8 inch round tin, but I used a loaf tin instead. I also didn’t put the honey glaze on the top as I thought there would be enough of a honey flavour in the cake.

TASTE TEST:
This cake has a lovely moist texture inside, with a great crispy crust on the outside. It’s delicious as it is, but I think it would be great for a pudding with some hot custard!
  • Serves: 12
  • Oven temperature: Gas mark 3/325°F/170°C
  • You will need: 8 inch round tin or a loaf tin 

Ingredients:
  • 225g/8oz unsalted butter
  • 250g/9oz clear honey, plus about 2 tbsp extra to glaze
  • 100g/4oz dark muscovado sugar (I ran out of dark so used mostly light)
  • 3 large eggs, beaten
  • 300g/10oz self-raising flour 

Directions:
  1. Preheat the oven to Gas mark 3/325°F/170°C. Butter and line a 20cm round loose bottomed cake tin. 
  2. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
  3. Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
  4. Pour the mixture into the tin and bake for 50 minutes to 1 hour (mine took 1 hour 10 minutes in a gas oven) until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
  5. Turn the cake out on a wire rack.
  6. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

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