For those eager to enhance their home baking skills, a basic sponge cake is a brilliant foundation. British culinary star James Martin has sweetened the deal with his delightful honey cake recipe, proclaimed as “super easy” thanks to its five-ingredient list and immense adaptability.
According to Martin, who shared his culinary secret with BBC Good Food, said: “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.”
Preparing this tasty treat can take around 1.5 hours, which includes about 30 minutes for mixing and between 30 to 60 minutes in the oven, reports the Express.
Ingredients
170g/6oz clear honey
140g/5oz butter
85g/3oz light muscovado sugar
Two eggs, beaten
200g/7oz self-raising flour, sieved
Water
For the icing:
55g/2oz icing sugar
One tbsp clear honey
Hot water
Method
The recipe may promise a punch of flavour, but it’s surprisingly straightforward. Begin by heating your oven to 180C/350F/Gas 3.
Prepare a round 7inch/18cm cake tin with butter on the base and line it with parchment paper. For the mix, instead of reaching for a bowl, take a large saucepan and combine honey, butter, sugar and a tablespoon of water.
Gently mix the ingredients over low heat until the butter has melted and everything is well combined into a smooth, golden liquid. Take the pan off the heat and add the eggs, followed by the flour – remember to sieve it to avoid a lumpy sponge.
Stir everything together to create a consistent cake batter, then spoon the mixture into the prepared tin. Bake for 40 to 45 minutes until the cake springs back when touched and is pulled away from the sides of the tin.
Once out of the oven, let the cake cool slightly in the tin before turning it out onto a wire rack. While the cake is still warm, make the icing by mixing the sugar and honey with two to three teaspoons of hot water in a bowl.
Drizzle over the cake in your chosen design. Serve slices of the cake with a cuppa or a strong black coffee.