Honey Cake

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. 🙂

Honey Cake


  • 200g Runny Honey
  • 170g Butter
  • 1tsp Ground Cinnamon
  • 2 Eggs
  • 100g Dark Muscovado Sugar
  • 250g Self Raising Flour
  • 1 tbsp Milk
  1. Set the oven to 180° and grease a cake tin.
  2. In a saucepan, gently heat the honey, butter, cinnamon, milk and sugar together until smooth and melted.  Leave to cool.
  3. 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.
  4. 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! 🙂

Lemon and Gin Blondies


I don’t know about you, but sometimes I come out the other end of Christmas with a bit of a chocolate hangover (says the girl who just bought a load of Malteaser Tree Chocs in the January Sales…).  Alright, it’s a very brief hangover, but I definitely start craving summery sweet things and cakes with a bit of a zing to perk me up on those gloomy January days, and these Blondies are kind of like a treat-sized Lemon Collins. 🙂


Lemon and Gin Blondies


  • Zest and Juice of 2 Lemons
  • 150g Caster Sugar
  • 3 Large Eggs
  • 150g Self Raising Flour
  • 150ml Gin
  • Powdered Sugar to dust
  • Sprigs of Thyme to Garnish
  1. Preheat the oven to 180° and line a square baking tin with grease proof paper.
  2. In bowl, whisk together the sugar, eggs, lemon juice and zest, gin and flour, then pour into the baking tin.
  3. Bake for about 30 minutes (the middle will be gooey, but will set once cooled).  Leave to cool, then cut into rectangles.
  4. Dust with powdered sugar and garnish with a sprig of thyme.

I bet these would work well in the summer with some lavender – I might have to do an encore on this one.  Have a great week everyone! X