Honey cake is the perfect example of a simple bake that tastes much more complex than it is.
While there are many variations of this sweet dessert, the Devonshire kind is perfect for a teatime treat.
Sharing the recipe on her blog Tara’s Busy Kitchen, Tara wrote: “I was inspired to make this deliciously dense sponge when I was invited to an event last month celebrating the honey bee. To me, the flavour is reminiscent of a treacle sponge and completely delicious.”
She added that the cake can be served hot or cold, and is well suited as a “wintery pudding” that pairs perfectly with custard.
It couldn’t be easier to make either, with just five ingredients required.
READ MORE: ‘I put Asda’s M&S Taste Match range to the test with their tea-time classics’
Devonshire honey cake recipe
Ingredients – serves 12
- 250g clear local honey, plus two tablespoons to glaze
- 225g unsalted butter
- 100g dark muscovado sugar
- Three large eggs, beaten
- 300g self raising flour, sifted
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Method
Preheat the oven to fan 140C then butter and line a 20cm round loose-bottomed cake tin. Then, cut the butter into pieces and add to a medium-sized pan with the honey and sugar.
Melt slowly over low heat until the mixture resembles a liquid, then increase the heat under the pan and boil for about one minute.
Leave to cool for 15-20 minutes to prevent the eggs from cooking when they are mixed in. Beat the eggs directly into the melted honey mixture using a wooden spoon.
Sift the flour into a separate bowl and pour in the egg and honey mixture, beating until the batter is smooth but quite runny.
Pour the mixture into the tin and bake for 50 minutes to one hour until the cake is “well-risen, golden brown and springs back when pressed”, as instructed by Tara.
A skewer pushed into the centre of the cake should come out clean when the cake is ready.
Turn the cake out on a wire rack to cool then, in a small pan, warm two tablespoons of honey.
Once loosened, brush it over the sponge to give a sticky glaze, then leave to cool. According to Tara, the cake should keep for four to five days when wrapped and placed in an airtight tin.
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