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. You can serve it warm or cold. I think it would be delicious as a wintery pudding served warm with custard. I served mine with a big dollop of natural yoghurt. Thank you to BBC Good Food for giving me the idea for making a Devonshire Honey Cake! I seriously didn’t know that there was such a thing. So happy to have the recipe now.
- 250g clear local honey, plus 2tbsp to glaze (I used Princesshay honey)
- 225g unsalted butter
- 100g dark muscavado sugar
- 3 large eggs, beaten
- 300g self raising flour, sifted
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
- Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
- Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
- Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.