melt-and-mix honey cake
- 1¾ cups (260g) self-raising (self-rising) flour, sifted
- ¾ cup (165g) caster (superfine) sugar
- ½ cup (125ml) honey
- 155g butter, melted
- 3 eggs, lightly beaten
- ¾ cup (180g) sour cream
- Preheat oven to 180°C. Place the flour and sugar in a bowl. In a separate bowl, combine the butter, eggs, honey and sour cream until well combined. Add the flour mixture and stir until just combined. Spoon into a greased 25cm-fluted ring cake tin and bake for 30 minutes or until cooked when tested with a skewer.
- Serve drizzled with honey and thick cream on the side. Serves 8–10.
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