200g butter, softened
¼ cup caster sugar
1 cup honey
4 eggs, lightly beaten
350g self-raising flour
1t baking powder
2t mixed spice
¼ cup brown sugar
crème fraîche or whipped cream, to serve
Preheat the oven to 190°C. Lightly grease one 20cm ring cake tin.
Beat the butter, sugar and half a cup of honey together until well combined.
Gradually add the eggs and milk, beating to incorporate, and fold in the sifted dry ingredients.
Divide the mixture between the cake tins, smooth and bake for 30 minutes, until a cake tester comes out clean.
To make a honey drizzle, combine the remaining honey with the brown sugar and butter in a saucepan. Gently heat until the ingredients have melted.
Once the cake has cooled slightly, make a few holes in the top with a skewer or a kebab stick, and pour the drizzle over the cake,
allowing it to soak in.
Serve with crème fraîche or whipped cream.
This recipe originally appeared in our 2014 Food Issue
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