If you love honey, you’ll like this cake cos it’s coated in it. Makes for a nice tea time treat.
It’s easy to make too. I didn’t encounter any problems at all.
- 2/3 cup unsalted butter, extra for greasing
- 1/2 cup light brown sugar
- 3/4 cup honey
- 1 tbsp lemon juice
- 2 eggs, beaten
- 1 3/4 cups self-rising flour
- 1 tbsp slivered almonds
- warmed honey to glaze
Preheat oven to 180 degrees C. Grease 8 inch square deep cake pan and line bottom with parchment paper
Put butter, sugar, honey and lemon juice in a saucepan and stir over medium heat, without boiling, until melted and smooth. Remove pan from heat and quickly beat in the eggs. Sift in the flour and stir lightly and evenly with a metal spoon.
Pour the batter into the prepared pan and sprinkle the slivered almonds over the top. Bake in the preheated oven for 35-40 minutes, until risen, firm and golden brown.
Let cool in the pan for about 15 minutes, then turn out and cool completely on a wire rack. Brush with warmed honey and cut into slices to serve.