Aha! Honey, honey! It was my Dad’s birthday over the weekend and so, in celebration of him and the fact that the weather’s still behaving (I actually can’t remember the last time it rained, is this even Wales?) we had a bit of a barbecue and I decided to make a cake. If you saw Friday’s post then you’ll remember me mentioning that Sunny and I completely fell in love with the honey cake we tried at Bistrot Pierre last week, so, with the taste of that fresh in my mind I decided to try and make something similar.
I did a bit of research and found a couple of very old and dusty recipes for Burgundian Honey Cake – which is kind of like a French version of Christmas Pudding (heavy, spiced, sticky). Anyway, the recipe I ended up playing with must have come straight out of a medieval castle kitchen though, because IT, WAS, MASSIVE. It also took way, way too long to cook (I’ve only got a little oven, not a castle furnace after all) and was also far too dense and far too sticky. So anyway, I’ve fiddled around with the quantities and balanced everything out to make an actual cake… y’know, rather than something you’d throw off the battlements to ward off an invading army. 🙂
- 200g Runny Honey
- 170g Butter
- 1tsp Ground Cinnamon
- 2 Eggs
- 100g Dark Muscovado Sugar
- 250g Self Raising Flour
- 1 tbsp Milk
- Set the oven to 180° and grease a cake tin.
- In a saucepan, gently heat the honey, butter, cinnamon, milk and sugar together until smooth and melted. Leave to cool.
- Sift the flour into a mixing bowl and create a well in middle. Gradually pour in the honey mixture and whisked eggs, and stir into a smooth batter.
- Bake for around 45 minutes – or until you can poke the cake with a skewer and have it come out clean. Either eat warm with ice cream, or leave the cake to cool and serve with buttercream frosting (I mixed in a little honey and lavender flavouring to mine 🙂 then decorated it with flowers).
Have a lovely week everyone! 🙂