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- 160g butter
- 100ml Manuka honey
- 100ml clear honey
- 65g brown sugar
- 2 large eggs, beaten
- 220g self-raising flour
For the syrup:
- 2 tablespoons Manuka honey
- 1 tablespoon sugar
- Preheat the oven to 170C (325F). Grease a round 18cm cake tin that is about 6cm deep.
- Melt the butter in a pan, then take off the heat, add the Manuka honey, clear honey and brown sugar, and stir until the sugar has dissolved.
- Beat the eggs separately in a bowl, pour in the honey mixture, mix well, then whisk in the flour until just combined.
- Pour the mixture into the prepared cake tin.
- Put into the preheated oven and bake for about 40-50 minutes, or until a bamboo skewers/satay stick inserted into the centre comes out clean.
- Remove from the oven and leave in the tin on a rack to cool slightly before turning out. Once turned out, return the cake to the rack, but put a plate underneath to catch any drips when you glaze it with syrup.
Make the syrup by putting the honey and sugar into a pan with 2 tablespoons of water and bringing to the boil. Take off the heat straight away and pour over the cake while it is still warm.
This Manuka Honey Cake recipe is definitely a great alternative to the huge amount of sugar traditionally used for baking cake. Try it out and share with us your view.