All this explains why I chose to bake a honey cake this week; we bought a jar of beautiful honey made by industrious Essex bees living and working in Saffron Walden. I am funny with honey (rhyme not intended). I love it baked into cakes or biscuits but do not like it at all on bread or toast. I matched the honey sponge with a honey buttercream to allow the honey to be the star of the show; it is often teamed with other flavours and gets a bit lost. Poppy seeds always add lovely texture – little bursts of crunch, and look so pretty when you cut a slice of cake.
This was a very popular cake indeed; the soft sponge and silky sweet buttercream had a vintage feel to them – the sort of cake that you’d see on an old fashioned tea-time table. I kept the decoration simple with some wafer flowers; my logic being that bees like flowers. I added a layer of honey lime curd in the centre of the cake, but it was only to justify the purchase of the pot of curd at my local town fair this weekend; the cake was planned without this addition.
Footnote: Limiting my purchases to edible items resulted in the purchase of: honey (good – edible!), two bags of duck food (edible…if you’re a duck), a book (eating paper won’t do you much harm, I suspect), a fridge magnet (not so edible), and a horseshoe (have a dentist on standby if you try and bite into that).
260g unsalted butter, at room temperature
150g golden caster sugar
130g clear, runny honey
210g self raising flour
3 tablespoons poppy seeds
1 tablespoon milk
115g unsalted butter, at room temperature
225g icing sugar
2 tablespoons clear, runny honey
1 tablespoon milk – if needed