Makes 1 x 18cm round cake
All good honey is said to have restorative, even healing properties, but certain batches of Manuka honey from New Zealand have been shown to have special antibacterial qualities – the Maoris traditionally put it on cuts to help fend off infection. This is admittedly not a cheap cake to make, but apart from being good for you it has a very distinctive, acquired flavour, quite potent and floral, from the Manuka, other honeys would just tend to make this cake sweet without adding notable flavour.
- 160g butter, plus a little extra for greasing the tin
- 100ml Manuka honey
- 100ml clear honey
- 65g light brown sugar
- 2 large eggs, beaten
- 220g self-rising flour
For the syrup:
- 2 tablespoons Manuka honey
- 1 tablespoon sugar
Preheat the oven 170 degrees/gas 3. Grease and line around 18 cm cakes tin that is about 6cm deep.
Melt the butter in a pan, then take off the heat, add the honeys and sugar, and stir until the sugar has dissolved.
Beat the eggs in a bowl, pour in the honey mixture, mix well, then whisk in the flour briefly until just combined. Pour into the prepared cake tin.
Put into the preheated oven and bake for about 40-50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin on a rack to cool slightly before turning out. Once turned out, return the cake to the rack, but put a plate underneath to catch any drips when you glaze it with syrup.
Make the syrup by putting the honey and sugar into a pan with 2 tablespoons of water and bringing it to the boil. Take of the heat straight away and pour over the cake while it is still warm.