This magnificent recipe comes from the United Kingdom cake with a delicious honey flavor and unmatched fluffiness (devonshire honey cake). The flour we use on this occasion is the one that brings the incorporated yeast. If you can't find it, use an envelope of baking powder sifted with the normal flour and a pinch of salt. Accompany with a good cup of tea, and enjoy ...

Devonshire honey sponge cake

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If you like to have a good breakfast, you will love this typical UK recipe for Devonshire honey cake

Ángela

Kitchen: cuisine
Recipe type: breakfast
Rations: 8

Total time:

Ingredients

250g of honey, plus a couple of extra tablespoons for the glaze
225 g of unsalted butter
100 g brown sugar
3 large eggs, beaten
300 g self-raising flour

Preparation

Preheat the oven to 160ºC. Grease a 20 cm round springform tin with butter. Cut the butter into chunks and place in a medium saucepan with the honey and sugar.
Melt over low heat. When the mixture becomes quite liquid, turn up the heat and let it boil for about a minute.
Let cool for 15-20 minutes, to prevent the eggs from curdling.
Beat the eggs and add them to the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and add to the egg and honey mixture, beating until you get a smooth, fairly runny dough.
Pour the mixture into the mold and bake for 50 minutes-1 hour until the cake has risen enough, is golden brown or when a toothpick inserted in the center comes out clean.
Let cool on a rack and while heating 2 tablespoons of honey in a saucepan and brush on the top of the cake to act as a sticky varnish; let cool. It keeps well for 4-5 days in an airtight container.

Image: soyandpepper

Recetín

Devonshire honey sponge cake

Devonshire honey sponge cake

Ingredients

Preparation

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