Honey cake

Honey cake

By
From
James Martin's French Adventure
Serves
8
Photographer
Peter Cassidy

Try making this cake using different honeys, such as lavender, chestnut or thyme – the flavour of the honey will intensify when the cake is baked.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
150g clear honey
150g butter
80g light muscovado sugar
2 eggs, lightly beaten
200g self-raising flour, sieved

For the icing

Quantity Ingredient
150g icing sugar
2 tablespoons clear honey

Method

  1. Preheat the oven to 180°C. Butter an 18cm round springform cake tin and line the base with baking parchment.
  2. Place the honey, butter and sugar in a large saucepan. Add a tablespoon of water and heat gently until melted. Remove from the heat and let it cool for 5 minutes. Using a wooden spoon, beat in the eggs and flour to make a smooth batter.
  3. Spoon into the prepared tin and bake for 40–45 minutes, until the cake is springy to the touch and is shrinking slightly from the sides of the tin. Remove from the oven and leave to cool slightly in the tin before turning out onto a wire rack.
  4. While the cake is still warm, make the icing. In a bowl, mix together the icing sugar and honey, then gradually add 2–3 tablespoons of hot water, stirring until smooth.
  5. Slide a plate under the wire rack to catch any drips, then trickle the icing over the top of the cake.
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