This delicious recipe comes from the book Omar, The Bees, and Me by Helen Mortimer, published by Owlet Press, which encourages children to look after nature in local communities planting wild flowers to form bee corridors. The book offers an insight into international beekeeping and is illustrated by award-winning picture-book maker Katie Cottle, creator of The Green Giant and The Blue Giant. It includes bee facts on endpapers and this recipe for honey cake on the end page.
It’s a simple yet absolutely delicious recipe, perfect with a cuppa.
What better way to salute our precious little friends, the bees?
- 250g plain flour
- 4 eggs
- 150g sugar
- 100g runny honey
- 250g butter, softened
- 1 tsp baking powder
- A pinch of salt
- Pre-heat your oven to 160 fan/gas mark 3 and grease your cake tin (you can make this in a bundt tin, but it’s lovely as a loaf too.)
- In a large bowl, beat the butter until it is creamy and then add the sugar until creamed.
- Add the honey, salt, baking powder, flour and eggs, mixing well after each ingredient.
- Pour the mixture into your cake tin and then put it in the oven for 45 minutes until the cake is golden on top, or a skewer comes out clean.
- After about 20 minutes, transfer the cake to a wire cooling rack. Don’t try to remove the cake from it’s tin while it’s too warm or it’ll just fall apart!
- Decorate with a dusting of icing sugar and edible flowers, or a drizzle of honey
See also: Chris Bavin’s Teriyaki Salmon