Honey Cake

This recipes is based on James Martin’s from Saturday kitchen. I have adapted the flour, added baking powder, and baked it encapsulated with baking paper otherwise I find it gets too dark. It is the most delicious cake and a combination of using honey as well as the gluten free flour/almond mix means that it lasts as long as for two weeks.

INGREDIENTS
250g/8.8oz very soft unsalted butter
200g/7.1oz caster sugar
5 free range or organic eggs
125g/4.4oz gluten free self raising flour (I like M&S GF SR flour)
125g/4.4oz almond flour or ground almonds
1 tsp gluten free baking powder
50g/1.8oz runny honey
100g/3.5oz runny honey to finish

1. Preheat the oven to 170C/338F. Have a loaf tin or a cake tin lined with a loaf liner or baking paper.
2. Beat together the butter and sugar until light and fluffy.
3. In a separate bowl, mix together the flour, almonds and baking powder
4. Add each egg one at a time, followed by a spoonful of the dry ingredients to stop it curdling.
5. When all the eggs are mixed in, add the 50g of honey followed by the remaining dry ingredients.
6. When all of the ingredients are just mixed together (i.e. do not over mix so as to avoid a dense texture), pour it into a lined or buttered loaf tin.
7. Cover the tin completely with a large sheet of baking paper, leaving space for the cake to rise. Tuck the paper under the tin so it is sealed.
8. Place the tin in the oven and bake for 45 minutes.
9. Remove from the oven and lift a corner of the baking paper to test with a skewer that it is cooked through. If necessary, put it back in the oven for a few minutes.
10. When it is cooked through, remove the baking paper and drizzle with 100g of runny honey over the top of the cake.

11. Allow to cool in the tin.
12. Store in an air tight container and dig in when the need arises.