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.
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
- 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
- Preheat the oven to Gas mark 3/325°F/170°C. Butter and line a 20cm round loose bottomed cake tin.
- 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.
- 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.
- 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.
- Turn the cake out on a wire rack.
- 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.