Honey Cake

130g unsalted butter
200g clear honey
100g soft light brown sugar
3 medium eggs
3 tsp whole milk
225g plain flour
Pinch of salt
2 tsp baking powder
70g flaked almonds
120g honey to brush over

1. Line a 30cm x 20cm brownie tin with parchment paper and place aside.

2. Weigh the flour, baking powder and salt sift onto parchment.

3. Melt the butter in a large bowl then add the honey and brown sugar.

4. Stir together until smooth and the sugar has dissolved.

5. Whisk in the milk then the eggs one at a time.

6. Add the dry ingredients & mix in with a maris or spatula.

7. When the batter is smooth & lump free scrape into the tin.

8. Sprinkle the flaked almonds evenly over the cake.

9. Bake at 180°c for 20-25 minutes until golden and springy.

10. Meanwhile boil the honey in a small bowl in the microwave.

11. Remove the tin from the oven and brush with the 120g of honey.

12. Leave to cool in the tin for 1 hour.

13. Remove from the tin and place into an airtight container.

14. To serve remove the edges and cut in 16 pieces 4 x 4.

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