Sara's choices this week were:
- Yummy scrummy carrot cake
- Chocolate marble cake
- Devonshire honey cake
Fortunately the honey cake won out. I don't remember being this excited about a cake for quite some time. I think the mere idea of a honey cake struck a chord with me this week.
Anyway, what with Sara being off ill and me up in Brumingham for a day, I didn't get to taste this bad boy until Thursday. Things were not helped when I got a photomessage from the rest of the ICCHFC whilst I was on the train to the Midlands and much banter indicating that there'd be no honey cake left for me... Fortunately there was.
I can safely say that Sara's pathological fear of a dry cake was, yet again, completely unfounded. The cake was a much more subtle than the jar in the face hit of honey I had been expecting, however. I think it would make a very good warm dessert with a warm honey glaze and some cream.
Sara's Devonshire honey cake (recipe taken from BBC Good Food)
Ingredients:
250g clear honey , plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs , beaten
300g self-raising flour
Method:
1. Preheat the oven to fan 140°C. Butter and line a 20cm round loosebottomed cake tin.
2. 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.
3. Beat the eggs into the melted honey mixture using a wooden spoon.
4. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
5. 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.
4. 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.
Anyway, what with Sara being off ill and me up in Brumingham for a day, I didn't get to taste this bad boy until Thursday. Things were not helped when I got a photomessage from the rest of the ICCHFC whilst I was on the train to the Midlands and much banter indicating that there'd be no honey cake left for me... Fortunately there was.
I can safely say that Sara's pathological fear of a dry cake was, yet again, completely unfounded. The cake was a much more subtle than the jar in the face hit of honey I had been expecting, however. I think it would make a very good warm dessert with a warm honey glaze and some cream.Sara's Devonshire honey cake (recipe taken from BBC Good Food)
Ingredients:
250g clear honey , plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs , beaten
300g self-raising flour
Method:
1. Preheat the oven to fan 140°C. Butter and line a 20cm round loosebottomed cake tin.
2. 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.
3. Beat the eggs into the melted honey mixture using a wooden spoon.
4. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
5. 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.
4. 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.
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