For those of you who read my last post about Tregothnan Estate you will know that as well as a selection of their tea's I was also given some of their Cornish honey to try. I thought I would create a Cornish Honey Cake and submit it as my entry for the Best of British Blogger Challenge Cornwall edition. The blogger challenge is sponsored by The Face of New World Appliances and the host of the Cornish round is fellow Cornish dweller Choclette. A slice of this, without question, would be best enjoyed warm out of the oven with a big dollop of Cornish Clotted Cream Ice Cream.
Cornish Honey Cake
A lovely moist cake, serve with clotted cream icecream
- 250g Clear Honey
- 225g Butter, cubed
- 100g Dark Muscavado Sugar
- 3 Eggs, beaten
- 300g Self Raising Flour, sifted and put into large mixing bowl
- 1 TSP Ground Ginger
Step 1: Grease and line a 20cm springform tin and preheat the oven to 160c.Step 2: In a large pan melt the honey, butter and sugar. Once liquid, increase the heat and boil for 1 minute stirring continuously. Take off the heat and cool for 20 minutes.Step 3: Stir in the beaten eggs with a wooden spoon then pour into the mixing bowl with the flour, add the ground ginger and stir to combine.Step 4: Bake for 1 hr then place on cooling rack in tin.Step 5: If you would like to glaze the cake, place 3 TBSP of honey in a pan, heat then brush onto the cake. Leave to cool before removing from tin.
DetailsPrep time: Cook time: Total time: Yield: 8-10 slices