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225 g - Unsalted
250 g - Clear honey, plus about 2 tbsp extra to glaze
100 g - Light or dark muscovado
300 g - Self-rising flour.
How to Make Honey Cake
Preheat the oven to 160 degree Celsius.
Butter and line a 20 cm round loose bottomed cake tin.
Chop the butter into small pieces and melt it along with honey and sugar in a pan.
Boil for 1 min. Let it cool.
Beat the eggs into the cooled honey mixture with a wooden spoon.
Sift the flour into a large bowl and pour the egg and honey mixture into it .
Beat until smooth.
Pour the mixture into the prepared tin and bake for 50 mins to 1 hour or until a skewer comes out clean.
Turn the cake to a wire rack.
Warm 2 tbsp of honey and brush over top of the cake to glaze, leave to cool.
Serve with tea.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.