Cook: 40 - 50 minutes
Serves: 2 cakes
Michelle explains that her recipe was originally given to her by friend, Karen: “It was originally made with only golden syrup but for the bakery I decided it ought to follow tradition. That first year when the planning and baking for pretty much all festivals and events happened a matter of days before, there was little time to rest the cakes. A trial with spelt flour made a tender cake that could be eaten on the day of baking or kept for several weeks; ageing honey cakes is fairly traditional and some can only be enjoyed after maturing for at least a week. Marta and I worked on this recipe until it took its current form and it hasn’t changed since.”
Recipes from Modern Sourdough, White Lion Publishing, £22
- Preheat the oven to 160ºC. Line 2 x 1.25kg loaf tins with baking parchment.
- Place the flour, sugar, baking powder, cinnamon and water in a large bowl or a freestanding mixer fitted with paddle attachment. Stir until just mixed then gradually add the eggs, whisking constantly or with the mixer running, until well combined.
- Add the oil in a slow, steady stream and finally add the honey and golden syrup and stir until completely mixed.
- Divide the mixture equally between the lined tins and bake for 40–50 minutes or until a skewer inserted into the centre comes out clean. l Don’t open the oven for the first 40 minutes to avoid the cakes collapsing.
- Remove the cakes from the oven and set aside to cool in the tins.
- Once cold, remove the baking parchment and wrap well in cling film.
- The cakes will keep for 2–3 weeks in a cool place.
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Ingredients
467g white spelt flour
350g caster sugar
24g baking powder
16g ground cinnamon
373g water
280g/6 whole eggs, beaten
346g sunflower oil
272g honey
272g golden syrup