Honey Cake
A deliciously simple recipe to make the most of local honey.
Ingredients
- 175 g runny honey
- 150 g butter softened
- 75 g light brown sugar
- 2 eggs beaten
- 200 g self raising flour
- 1 tsp cinnamon
To decorate
- 1 tbsp honey
- 1 tsp hot water
- Edible flowers
Instructions
- Preheat an oven to 180C. Butter and line an 18cm loose bottomed cake tin. Attach the wet piece of towel to the outside (see notes above!).
- Cream the butter, sugar and honey together until light and fluffy.
- Add the eggs to the butter and sugar a little at a time. Mix well after each time some egg is added.
- Add the flour and cinnamon and fold it gently into the mix.
- Pour the cake mix into the prepared tin, smooth the top and bake for 35-40 minutes.
- Once the cake is baked leave it to cool slightly before removing it from the tin. Remove the liner and leave to cool on a cake rack.
- Mix together the honey and hot water. Prick holes all over the top of the cake with a toothpick or skewer. Brush the honey and water mix over the top of the cake so it seeps down into the holes.
- Once completely cool, decorate as you wish.
Notes
I used a mixer to make this cake but you could use an electric hand whisk, or make it by hand.