Try James Martin’s super easy honey cake recipe for a bee-autiful afternoon tea. The honey you use will have quite an impact on the flavour of the cake – from a light orange blossom to a rich chestnut honey.
170g/6oz clear honey
85g/3oz light muscovado sugar
eggs, beaten 200g/7oz self raising flour, sieved
For the icing
55g/2oz icing sugar
1 tbsp clear
honey hot water
Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
Remove from the heat and mix in the eggs and flour.
Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
Cool slightly in the tin before turning out onto a wire rack.
While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.