Light and moist honey cake
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Makes 2 loaf cakes
For the cake:
250g salted butter at room temperature
125g caster sugar
3 large eggs at room temperature, lightly beaten
275g plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
125g sour cream
125g runny honey
For the syrup
Pre-heat the oven to 170°C. Lightly brush two 19cm x 8cm loaf tins, 7cm deep, with melted butter and line with parchment paper. Brush again with butter and set aside.
Using the paddle attachment of an electric mixer, cream the butter on medium speed for about 6 or 7 minutes until it is very soft and pale. It is important to get the butter to the right consistency before adding the rest of the ingredients.
In a separate bowl sift the flour, baking powder, baking soda and cinnamon.
In another small bowl mix the honey and sour cream.
When the butter is ready, add the sugar and continue beating for 3 minutes until the sugar has completely dissolved.
Slow the mixer speed to low and add the eggs gradually, beating after each addition. Once the eggs are incorporated, stop the mixer and add half the flour mix.
Continue beating on low speed until everything just comes together. Stop the mixer again and add the cream and honey.
Mix well, then add the remaining flour mix and gently beat till no traces of flour are visible.
Divide the cake mixture between the tins and bake for 35-40 minutes or until a skewer inserted into the centre of the cake, comes out clean. Remove from the oven and cool slightly in the tins.
While the cakes are cooling, make the syrup by bringing the honey and water up to a boil, in a small pan over a medium heat. Reduce the heat and simmer for 2 minutes. Pour the hot syrup over the warm cakes and leave to cool completely.