This recipe for honey cake is tasty, easy to make and saves on washing-up, as it’s prepared using just one pan.
- 150 g (5 oz) butter
- 100 g ( 3.5 oz) soft brown sugar
- 150 ml (5 fl oz) honey
- 1 tablespoon milk
- 2 eggs
- 200 g (7 oz) self-rising flour
- Flaked almonds and 2 tablespoons honey to garnish, optional.
Preheat the oven to 180C (350F) and line rectangular cake tin, approximately 28 x 18 x 5 cm (11 x 7 x 2 in.). Melt together the butter, sugar and honey over a low heat, stirring in the milk to make a smooth mix. Remove pan from heat and allow to cool. Gradually beat in the eggs and then fold in the flour. Sprinkle over the almonds, if using, and bake for 30 minutes or until the cake has risen. Turn out, brush with 2 tablespoons of warmed honey to glaze and leave to cool. This cake will keep for up to five days in an airtight tin… if you haven’t eaten it by then!