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Devonshire honey cake

Ingredients

  1. Step 1 250g clear honey, plus about 2 tbsp extra to glaze
  2. Step 2 225g unsalted butter
  3. Step 3 100g dark muscovado sugar
  4. Step 4 3 large eggs, beaten
  5. Step 5 300g self-raising flour
Devonshire honey cake
Calories: 336 Carbohydrate: 43 g Protein: 4 g Fat: 17 g
Cook time: 90 minutes Prep time: minutes Total time: 90 minutes Servings: 12

TAGS

Afternoon tea Dessert Snack British Josh Eagleton 400 kcal or less Baking BBC Good Food cake Clear honey Cream tea Geraldene Holt Muscovado sugar Over an hour

Directions

  1. Step 1 Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
  2. Step 2 Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
  3. Step 3 Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
  4. Step 4 Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.