Honey Cake Recipe
I’ve spent the past few days trying to be healthy. For the most part this has involved raw fruit and vegetable smoothies for breakfast, and cutting alcohol, dairy and caffeine from my diet. Today however, despite making a delicious raw spinach and avocado pasta sauce, I relented when it came to dessert. Still, this delicious Honey Cake is a great way to relent!
Truth be told I baked two cakes today. The first of which really isn’t fit to blog and is a fail in every sense of the word. It was intended to be a fruit loaf, whereby I steeped the dried fruit in Earl Grey tea and used pure mollasses to give a rich flavour. Unfortunately I seemed to have messed up the liquid content, because despite the cake looking lovely and risen in the oven (with a dry cake skewer to boot), it quickly sank when it was taken out. Even worse, when the cake was sliced it was stodgy and over-moist inside (but tastes great). One to try again, I think!
In other news, the allotment is almost full to bursting and yet there is still nothing to eat except spinach. The potatoes have finally broke ground (I was worried for a while), and Gosia has managed to pull out most of the Jerusalem Artichokes mistaking them for weeds. The broad beans appear to be doing great, and the strawberries and raspberries have lots of fresh green growth (fingers crossed). Cauliflower, cabbage and leeks are still in seed trays in the conservatory awaiting planting out, but we still have around 50 packets of seed left with no-where to plant it. Next year, better planning is definitely in order – at least we won’t have to buy any more seeds…
As a final note, make sure to check out this great, funny post on Claire’s Allotment Blog. It definitely appeals to my sense of humour and proves that allotment gardening isn’t all work and no play.
Recipe: Honey Cake
Summary: This Honey Cake has a really delicious, distinctive flavour. This is a recipe where the honey truly takes centre stage!
- 250g Runny honey, plus about 2 tbsp extra to glaze
- 225g Unsalted butter
- 100g Dark muscovado sugar
- 3 Free-range eggs
- 300g Sifted self-raising flour
- Pre-heat the oven to 160 degrees c / 320f.
- Start by heating the honey, butter and sugar in a saucepan. When fully molten turn the temperature up to a boil for approximately 1 minute (be careful, it will easily over-spill the pan if not watched). Leave for about 15 minutes to cool.
- Add the eggs to the saucepan and beat in until combined.
- Add to the flour mixture, and beat until combined before pouring out into your tin.
- Place in the oven for 50-60 minutes, checking with a cake skewer. When the skewer comes out clean, the cake is ready.
- Once the cake comes out of the oven heat the remaining 2 tbsp honey, then brush over the surface of the cake. The honey will harden as the cake sets leaving a delicious caramel-like glaze.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 8