Honey - Sweet and indulgent, a food of the gods, a golden drizzle of deliciousness that always feels devilishly naughty!
Good quality honey is a real thing of beauty - my biggest tip here is DON'T skimp on quality and flavour!
This cake is only as good as what goes into it, so flavourful honeys are perfect for it - think blossom honey, thyme honey or mountain honey.
This indulgent bake is incredibly easy to make, and topped with a honey drizzle and some crushed pistachio and almonds, it's got an earthy richness that lends itself well to have with a cuppa as it is, or if you want it to be a pud, fresh cream and some raspberries work really well, and cut through some of the sweetness.
Prep Time : 10 mins plus 45 mins cooking
Serves : 8 slices (or 6 if you're greedy like me)
Difficulty : Easy
For the cake
5oz Light brown sugar and golden caster
7oz Self raising flour
1 Teaspoon cinnamon
1 Teaspoon baking powder
For the Drizzle icing
3oz Icing sugar
1 Tablespoon honey (a generous one)
Nuts of your choice.
1. Preheat the oven to 180*c (Gas 3) and grease and line an 8 inch cake tin.
2. Melt the honey, sugar and butter in a pan with 2 tablespoons water. Once melted take off the heat. 3. In a bowl mix the flour, cinnamon and baking powder, then mix into the honey and sugar mixture.
4. Finally mix in the eggs. Work them in quick if your mixture is hot to stop the eggs cooking.
5. Pour into the tin and bake for about 40-50 mins till a skewer comes clean.
As soon as you take out the oven, start on the drizzle!
6. In a small pan mix the icing sugar, honey and a splash of water and heat till runny and then pour onto the cake whilst still warm.
7. Whilst the drizzle is still sticky, top with crushed nuts of your choice.
So what are you waiting for? Go on. BAKE!