Friday, 29 April 2011

Honey(moon) Cake

I'm up early because today's a very important day. Far too important for me to waste time watching anyone get married, for a start. Today I am BAKING - because this weekend I've got to cater a medieval feast for 20 LARPers :-)  Dust off the corset again, Janine, and get cooking!

The menu:

Pea & Mint Soup, with bread and butter
Brie & Saffron Tart
Mulled Pears
Beef & Vegetable Stew, with dumplings
Chestnut Cobbler
Rocket & Herb Salad
Date Slice
Honey Cake
Cheeses, Dried Fruit, Oatcakes, Sweets

All for less than £10/head...
Here's my recipe for Honey Cake:


4oz / 125g margarine
7oz / 200g caster sugar
4 tablespoons runny honey
2 eggs, separated
half a teaspoon salt
half a teaspoon cinnamon
half a teaspoon mixed spice
half a teaspoon ground cloves
6oz / 175g self-raising flour

For the topping: 
2oz/50g soft butter
4 tablespoons runny honey
1 heaped teaspoon cinnamon

1) Cream the sugar and margarine. Blend in the honey and yolks.

2) Mix the salt and spices with the flour and stir in.

3) In a SPOTLESSLY CLEAN AND DRY BOWL, beat the egg whites until stiff. Fold gently into the mix.

4) Bake in a 8" square tin at G4 / 350F / 180C for 40-45 minutes until set. It's quite a wet mix.

5) In the meantime, whisk the topping butter until light and fluffy. Then whisk in the honey, a teaspoon at a time, until smooth and shiny. Whisk in the cinnamon.

6) Spread it on top of the hot honey cake and bake for another 5 minutes so the top goes all gooey. (Actually, you can spread it on toast and forget the cake altogether if you like. Yum.)

This cake tastes better underdone rather than overdone.
See y'all next week!


Jo said...

Lovely! Have fun :)

Janine Ashbless said...

I've just cooked this without the milk and it's worked better - so I've removed the milk from the recipe.