Unusually I didn’t want to make a chocolate cake, so I gave this a whirl…
- 225g Unsalted Butter
- 250g Clear Honey + 2tbsp to Glaze
- 100g Dark Muscovado Sugar
- 3 Large Eggs
- 300g Self-Raising Flour
Preheat the oven to 160°C and line an 8inch round cake tin.
Melt the butter, honey and sugar gently and once liquid bring to the boil for a couple of minutes. Oh, sugar, sugar.
Leave this liquid gold to cool down before beating in the eggs.
Sift the flour into a bowl then like a silver sunshine, pour that sweetness over it, drip drap, drip.
Oh, please mix both them together. Whoa yeah, sugar, you got honey.
Beat till it’s smooth and pour that mixture in the tin.
Bake for 50mins and turn out onto a rack.
Warm the other honey and brush over the cake.
Cool, cut, eat, enjoy…