This is a light and tasty cake which is both easy to prepare and very tasty.
You will need an 18cm cake tin.
- Raw Honey 170g
- Butter 140g
- Light muscovado sugar 85g
- 2 medium eggs
- Self raising flour 200g
- Icing sugar 55g
- Raw honey 1 tablespoon
- Hot water
Preheat the oven to 180C.
Measure all ingredients and have prepared.
Beat the eggs.
Sieve the flour.
Coat the inside of the baking tin with some butter and line the bottom with baking paper.
Add the honey, butter and sugar into a large pan and add a tablespoon of water.
Heat gently until all the sugar and butter have melted into the honey.
Remove from the heat and mix in the beaten eggs and sieved flour.
Make sure everything is combined into a paste.
Spoon the cake into the lined and greased tin and cook in the oven for 40 to 45 minutes.
The cake is done when the cake is springy to the touch and shrinking slightly from the sides of the tin.
Leave to cool for a few minutes before turning out onto a wire rack to cool slightly.
Whilst the cake is cooling make the icing by mixing the icing sugar and honey and 2 or three tablespoons of hot water together to form a paste.
While the cake is still warm pour the icing sugar onto the centre of the top of the cake and gradually let it spread to the edges and trickle down the sides a little.
Leave to cool completely.
A serving suggestion is to cut the cake in half horizontally, so you have two round cakes, top and bottom.
Mix 250g of mascarpone and 1 tablespoon of raw honey and fill using a spatula spread onto the bottom half of the cake, then place the top back on for as delicious tea time treat.