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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This light tasty cake is a must, for teatime. Ingredients:
150g (6oz) butter |
100g (4oz) set honey |
75g (3oz) caster sugar |
grated rind of 1 lemon |
eggs, size 3, beaten |
250g (9oz) self-raising flour, sieved |
to glaze |
45ml (3tbsp) clear honey |
30ml (2tbsp) chopped almonds, toasted |
Directions:
1. Preheat oven to 180oC, 350oF, Gas Mark 4.
2. Grease and line the base of a 900g (2lb) loaf tin.
3. Cream the butter with the honey and sugar until pale and fluffy.
4. Mix in the lemon rind then gradually beat in the eggs.
5. Add a little flour to prevent the mixture from curdling.
6. Fold in the remaining flour and transfer the mixture to the prepared tin. Bake for about one hour.
7. Test using a metal skewer inserted into the middle: the skewer should come out clean.
8. Cool the cake on a wire rack.
9. To glaze, warm the honey and make fine holes in the cake with a skewer. Drizzle over the warm honey and sprinkle with the toasted nuts.
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