Emily's Honey Cake

If you’re jaded with so-called honey-cake recipes that only contain a tablespoonful of honey, and then require 200g of that other stuff - sugar, if you want something a little more adventurous and luxurious, then this is the honey-cake for you!

Emily Vevers is the daughter of Adam (the Regional Bee Inspector for South West England) and Susie Vevers so is part of a well known Devon family totally orientated to beekeeping and wholesome cooking. Emily runs a stall selling honey-products at the Exeter Quay "Slow Food" market and is a chef at the Riverford Field Kitchen Restaurant, Nr Totnes.

Emily comments “This is my mum’s recipe which I have been making since my early childhood. It is unusual because it contains no sugar - just pure honey. I like to add seasonal fruit and/or nuts to the cake mix, such as blackberry, apple, pear, blackcurrant, plum, rhubarb, stem ginger etc. Sometimes I like to keep it plain with flaked almonds on top. The combinations are endless – be creative! Drizzling honey and lemon/orange juice on the cake keeps it moist and very yummy.”

Ingredients

• Clear Honey 200ml
• Butter 25 g
• Wholemeal Flour 140g
• Plain Flour 25g
• Pinch of Salt
• Mixed spice 1/2 tsp
• Ground Cinnamon 1/4 tsp
• Ground Nutmeg 1/4 tsp
• 1 Free Range egg, beaten
• Bicarbonate of Soda 3/4 tsp
• Milk 3 tbsp(45ml)
• 1 Medium Apple peeled,cored,cut into chunks
• A handful of Blackberries(optional)

And to drizzle:-

• Honey 3tbsp
• Lemon or Orange Juice 1/2 tbsp

Method

Preheat oven to 180°C (350°F/Gas mark 5).

Grease and line a 9" (23cm) sandwich tin.

Gently heat together the honey and butter until the butter melts.

Sift the flours, salt & spices.

Off the heat, beat in the flour, salt, spices and egg.

Blend the bicarbonate of soda with the milk and add to mixture.

Place mixture into tin and sprinkle over the chopped fruit.

Bake for 30-35 minutes until golden & firm to touch. (It may take a little longer depending on what fruit is used.)

Gently warm the extra honey with the lemon or orange juice and drizzle all over the cake straightaway.

Leave to cool before serving.

With thanks to 'Beekeeping' the magazine of the Devon BKA and BEES.