25 de mayo de 2016



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

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