Family Favourite Recipe: Honey Cake

Honey is a brilliant alternative to sugar for sweetening cakes. When baking this risk cake, make sure to use a runny honey with a good floral falvour, such as orange blossom honey. This is a great recipe for afternoon tea, or brunch with family - a total crowd pleaser, its moist, fluffy and perfectly sweet.

For the cake, you will need:

• 125g unsalted butter, melted and cooled
• 350g runny honey
• 3 eggs
• 120ml sour cream or greek yogurt (I used yogurt)
• 250g plain flour
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For the glaze, you will need:

• 25g melted butter
• 25g honey

Method:

1. Pre-heat the over to 180 degrees C, and grease the base and sides of a round cake pin
2. Add the melted butter, honey, eggs, soured cream/yogurt, vanilla extract in a large bowl and whisk until smooth
3. Combine the flour, baking powder, baking soda and salt in a bowl and mix together. Gently fold the flour mixture into the wet mixture until just combined.
4. Pour the batter into the tin and bake in the over for 45 minutes or until a skewer inserted into the centre comes out clean. If the top starts to get too dark, cover with foil for the last 5 minutes.
5. Carefully remove from the oven and place on a wire rack. Allow the cake to cool in the tin for 15 minutes.
6. To make the glaze, add the butter and honey to a pan on low heat, stirring occasionally. Allow the glaze to thicken slightly, then spoon over the cake.