Ingredients

125g self raising flour
50g ground almonds
100g butter, cubed
100g light muscovado sugar
150g runny honey
1 ripe banana, mashed
2 medium eggs, beaten
25g flaked almonds

Method

1. Preheat the oven to 180C/Gas mark 4. Grease and line a 28 x 17cm tin.

2. Sift the flour into a mixing bowl and stir in the ground almonds. Place the butter, sugar and honey together in a small pan and heat gently until completely melted. Remove from the heat and leave to cool for a few minutes.

3. Add the melted ingredients to the bowl and add the banana and beaten eggs. Beat well to give a smooth mixture before pouring into the prepared tin.

4. Level the surface and scatter over the flaked almonds. Bake for 30-35 minutes until well risen and firm to touch.

5. Turn onto a wire rack to cool and then cut into pieces.

This mixture makes excellent muffins as well as cake pieces. Enjoy with a cuppa!

The post Sticky honey, almond and banana cake appeared first on Hello! Hooray!.

Ingredients
170g/6oz clear honey
140g/5oz butter
85g/3oz light muscovado sugar
2 eggs, beaten
200g/7oz self raising flour, sieved
Water

For the icing
55g/2oz icing sugar
1 tbsp clear honey
Hot water

Method

1. Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.

2. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.

3. Remove from the heat and mix in the eggs and flour.

4. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.

5. Cool slightly in the tin before turning out onto a wire rack.

6. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy. Enjoy with a cuppa!

The post Honey Cake appeared first on Hello! Hooray!.