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
  1. 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. 
  2. Serve drizzled with honey and thick cream on the side. Serves 8–10.
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