DEVONSHIRE HONEY CAKE
Our easy Devonshire honey cake is perfect for a cream tea or enjoying with your afternoon cuppa.
Provided by Geraldene Holt
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Yield Makes 12 slices
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. 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.
- Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
- 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.
- 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. Keeps for 4-5 days wrapped, in an airtight tin.
Nutrition Facts : Calories 336 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
HONEY SPONGE CAKE
This is one of the recipes I adopted. I'll submit any necessary modifications to the recipe when I prepare it.
Provided by Dreamgoddess
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, sift flour, baking powder and salt; set aside.
- In another bowl, beat egg whites until stiff.
- With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
- Cream mixture until smooth, about 5 minutes.
- Add honey (and almond extract).
- Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
- Gradually add sifted flour mixture.
- When batter is thoroughly blended, quickly but gently fold in egg whites.
- Steaming: Before mixing, bring water in steamer to boil.
- Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
- Pour batter into bowl.
- Steam for 1 hour.
- Best served steaming hot, cake can always be resteamed without suffering.
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