Golden Honey Cake
Cake
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Cook Time
1 h 35 min
Servings
12
Difficulty
Easy
Prep Time
25 Min
Description
This golden honey cake is a delightful treat, perfect for a birthday celebration or a cozy autumn afternoon. The combination of honey and muscovado sugar gives it a rich, deep flavor and a moist, tender crumb. I've been making this cake for years, and it's always a hit! The recipe is simple, but the result is a truly special cake that everyone will love. The sticky honey glaze adds a touch of sweetness and makes it even more irresistible. It's best enjoyed with a cup of tea or coffee.
Ingredients (5 ingredients)
-
250 g clear honey
-
225 g unsalted butter
-
100 g dark muscovado sugar
-
3 piece large eggs
-
300 g self-raising flour
Preparation (7 steps)
Melt butter, honey and sugar
Cut the butter into pieces and place it into the Thermomix bowl along with the honey and muscovado sugar. Melt the ingredients for 5 Min./50°C/Stufe 2.
Boil the mixture
Increase the heat and boil the mixture for 1 Min./100°C/Stufe 2.
Cool the mixture
Pour the mixture into a bowl and let it cool for 15-20 minutes.
Add eggs
Add the eggs to the cooled honey mixture and mix for 20 Sek./Stufe 3.
Add flour
Add the self-raising flour to the mixture and mix for 30 Sek./Stufe 4 until you have a smooth batter.
Bake the cake
Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. 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.
Glaze the cake
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.
Finished cooking? Great! 🎉
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Created by
Emma Miller
6
Rezepte
0
Kochbücher
Allergens
- Eggs
- Cereals containing gluten: Wheat
- Milk (including lactose)
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