Nikkitas Honey Cake

A simple butter cake baked, then bathed twice in Nikkitas pine honey. The first pour soaks down through the warm crumb; the second glazes the top.

Ingredients

• 2 medium eggs
• 100 g caster sugar
• 100 ml whole milk
• 100 g unsalted butter, melted
• 125 g plain flour
• 2 tsp baking powder
• 4 tbsp Nikkitas Raw Pine Honey, divided (2 + 2)
• Extra butter and flour, for the tin

Method

1. Preheat the oven to 180°C / 160°C fan / gas 4. Butter and flour a 20 cm cake tin.
2. Whisk the eggs and sugar in a bowl until smooth.
3. Pour in the milk and melted butter and whisk to combine.
4. Sift in the flour and baking powder, and fold until just incorporated.
5. Pour the batter into the prepared tin and bake for 20 minutes.
6. Remove from the oven and pour 2 tablespoons of pine honey evenly over the surface, letting it soak in.
7. Return to the oven and bake for a further 10 minutes.
8. Take the cake out, brush the remaining 2 tablespoons of honey over the top, and leave to cool in the tin.

Notes

• Best the day it is baked, while the second pour of honey is still glossy.
• Use pine or thyme honey for a resin-and-herb finish; chestnut for a deeper, more bitter top note.