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Honey Cake

Serves: 8 / Preparation time: 10 minutes / Cooking time: 30 minutes


This is not a big tall cake - it’s meant to be quite shallow. It has almost a slightly chewy texture and is bursting with honey flavour.

  1. Preheat the oven to 180°C/fan 160°C/Gas 4.
  2. Line and grease the base of a 20cm round cake tin.
  3. Put the honey, butter and sugar into a small pan and heat very gently until the sugar and butter have melted. 
  4. Take the pan off the heat, add the flour and eggs and beat together. Pour into the cake tin and bake for 30 minutes.
  5. Check the cake after 20 minutes and cover with greaseproof and baking paper to stop it from going too brown on top.
  6. Sit the cake in the tin on a cooling rack for 10 minutes. Then, use a skewer to poke holes in the cake.
  7. Warm the remaining honey in a pan and drizzle over the cake.
  8. When totally cool, take out of the tin and dust with icing sugar.

You will need:

  • 125g the Co-operative clear honey (plus 2tbsp for drizzling over the top of cake)
  • 125g unsalted butter
  • 75g light soft brown sugar
  • 175g self raising flour
  • 2 free range eggs (beaten)
  • a little icing sugar, to decorate

Subject to availability

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