Sunday, August 19, 2007

Heather Honey Cake

85g/3oz butter, plus extra for greasing
85g/3oz caster sugar
2 eggs, lightly whisked
100g/4oz heather honey
225g/8oz plain flour
1tsp baking powder

Heat oven to 180c. Butter a 20cm baking tin and line the base with baking parchment. Cream the butter and sugar till light and fluffy. Gradually beat in the eggs, followed by the honey. Sift the flour and baking powder, then fold in gently.
Spoon the mixture into the prepared tin and level the surface. Bake for about 30 min, or until golden and shrinking slightly from the sides of the tin. Turn out onto a wire rack, and peel away lining paper. When cold, slice and serve spread with unsalted butter.

This one was from Good Food Magazine.

This was really fast and easy to make. We were going out for the day, so I threw it in the oven first thing in the morning and took it with us on the train. It’s a good traveling food because it’s meant to be eaten cold, so you don’t have to worry about it cooling off, and because it’s cake, so it makes young boys sit still on trains in anticipation. All good.

I just used regular honey and it still came out really well. It’s a good breakfast-y cake, like coffee cake. It’s sweet, and the outside is just a tiny bit chewy, but it’s not so sweet that you can’t have it for breakfast with a little butter.

This was good, and everybody enjoyed it right down to the last little pieces that were used as a late afternoon calming down session. I’d make this again.

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