DiningCar

This cake is delicious served warm or will keep for a few days in an airtight container.

Cake

2 eggs

10 cl milk

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

175 g plain flour

100 g runny honey

100 g soft light brown sugar

150 g butter

Honey glaze

ground cinnamon, to dust

1 tablespoon runny honey

1 tablespoon milk

100 g icing sugar

Glaze

Mix the icing sugar, milk and honey together to make a thick icing. Pour it over the hot cake, then sprinkle the top of the cake with a light dusting of cinnamon. Leave it to cool in the tin before serving.

Cake

Preheat the oven to 180°C/160°C fan, grease the cake tin and line it with baking parchment
Melt the butter, sugar and honey together in a large saucepan over a low heat until the mixture no longer appears grainy and the butter has completely melted. Remove fromm the heat and allow to cool slightly.
Combine the flour, baking powder, bicarbonate of soda and spices in a small bowl. Stir the milk into the butter mixture, then beat in both of the eggs. Sift in the dry ingredients and whisk until a smooth batter forms, then pour the mixture into the prepared tin.
Bake the cake for 30-35 minutes or until the top of the cake is firm and a skewer inserted into the centre comes out with a few sticky crumbs attached but no raw batter. Remove the cake from the oven and leave to cool for 5 minutes in the tin.

Recipe sources [1]