Soggy honey cake
Soggy honey cake
blueberries and honey go together just beautifully
Serves 6-8
Prep/cooking 20 mins/30 mins
Ingredients
175g/6oz plain white flour
2 tsp baking powder
100g/3½oz butter
40g/1½oz caster sugar
2 medium eggs
2 heaped tbsp Greek yogurt
6 tbsp clear honey, plus extra for drizzling
55g/2oz ground almonds
juice of 1 lemon
Greek yogurt, manuka honey and berries, if serving warm
icing sugar, for dusting
Method
Preheat the oven to 180°C/350°F/Gas 4. Grease a 20cm/8in round or square cake tin. Sift the flour and baking powder together into a bowl.
In an electric mixer, or using a large mixing bowl and an electric hand-held mixer, beat the butter and sugar together until light and fluffy, and then beat in the eggs.
Add the yogurt and 4 tablespoons of the honey and mix well together. Add the sifted flour and almonds and stir well together. Spoon the mixture into the prepared tin.
Bake in the oven for 25 minutes, until risen and golden, and a knife inserted in the centre comes out clean. If, after 20 minutes, the cake is browning too quickly, cover with a sheet of foil. Remove from the oven and make holes with a fork all over the top. Spread over the remaining 2 tbsp of honey and the lemon juice. Re-cover, if necessary, and then return to the oven and bake for a further 5 minutes.
To serve, either leave to cool and cut into squares, or serve warm with Greek yogurt mixed with manuka honey and berries. Before serving, drizzle with extra honey and dust with sifted icing sugar to decorate.
Tagged in Recipes