by Emma Chow
This is a really easy cake to knock together for afternoon tea but is also tasty and robust enough to last the week for lunchboxes. You can mix the batter in one pot and leave it to bake for just under an hour while you put your feet up. If you’re like me and tend to have several open jars of different leftover honey, this is a good way to use it up.
250 grams honey
80 grams brown sugar
200 grams butter
300 grams self raising flour
Preheat the oven to 160 degrees Celcius. Prepare a round cake tin about 20cm in diametre or an equivalent cake tin with baking paper an d butter.
In a small pot, add the butter, honey and sugar and melt over low heat. Bring to the boil and then remove from heat and allow to cool to just warm.
Add the eggs one by one and whisk thoroughly to combine.
Gently fold in the flour and then pour the mixture into the prepared tin.
Bake for 45-55 minutes or until the center of the cake springs back when pressed and the cake is a deep golden colour.
Allow to cool before removing from tin.
Cake will keep up to a week if well wrapped in cling film or kept in an airtight container. As a robust cake with a texture heavier than a sponge and more resilient, it would make a great cake for layering with cream and jam.