This is Good with your favourite hot beverage and the best thing about it is that its sweetness is not overpowering to the pallet. The Cinnamon in it complements the honey and for those who love some spice in a cake, this is the cake for you as well as those looking for something new.
225gms Butter(room temperature)
4 Eggs(Lightly beaten)
1 1/2 Tsp Baking Powder
1 Tsp Ground Cinnamon.
For the Icing:(optional)
110gms Icing sugar
2 Tbsp Honey
Preheat the oven @ 180C/350F/Gas 4. Grease and line the bottom of a loaf tin or a small size square/rectangular one.
In a mid sized bowl,put the butter and sugar together and with a electric hand mixer or stiff whisk, start mixing to make it turn creamy.
Keep whisking til it is pale in color and very creamy. By hand it should take u about 5 minutes.
If you are using honey that is hard to pour out, heat it for a few seconds on a small pot to make it runny. Pour it into the butter mixture and mix it through.
Add the egg a little at a time, beating well after each addition til done. Add a little flour if the mixture begins to cuddle.
Sift the flour, baking powder and cinammon together and fold into the cake mixture. The mixture should be thick.
Transfer the mixture into the ready baking tin, level the mix using a spoon and bake in the centre of the oven for about 50min. If using a larger baking tin, then less time is requried.
After 3/4 of the time set check on the cake and if it is browned and the cake isn’t ready, reduce the heat to 160C/325F and cover the crust with a greaseproof paper til cooked.
The cake is ready when well risen and when a knife/skewer inserted in the middle of the cake come out clean.
Remove from the tin and place on wire rack till completely cooled.
If you want to ice it, mix the honey and sugar then add a little water to make a thick runny paste that you can drizzle on top of the cake.
When determining the cooking time, the size of baking tin used is very key to this and just keep note of step 9 to determine when the cake is ready.
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