Windigo
Kitchen witch
- Joined
- 29 Jul 2019
- Local time
- 2:45 PM
- Messages
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- Location
- The Netherlands
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This is my version of James Martin's (BBC chef) honey cake. I changed it by adding some orange zest and cinnamon and tweaking the method a little.
- 170g/6oz clear honey
- 140g/5oz butter
- 85g/3oz light muscovado sugar
- 2 eggs, beaten
- 200g/7oz self raising flour, sieved
- Zest from 1 medium orange
- 1 tsp cinnamon
- Pinch of salt
- 55g/2oz icing sugar
- 1 tbsp clear honey
- hot water
- Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
- Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
- Remove from the heat . Mix flour seperately with the orange zest and cinnamon. Beat the eggs in a large bowl. When cooled enough, add the mixture to the eggs and mix. When mixed, add the flour and stir through until you have a glossy cake batter.
- Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
- Cool slightly in the tin before turning out onto a wire rack.
- While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.