This recipe for sticky honey cakes is really easy to make and they look great. The combination of honey, lemon and ginger works really well together and they’re surprisingly low-cal
- 30 Minutes + Cooling Time
- Makes 24
- salted butter 125g, very soft
- light soft brown sugar 75g
- runny honey 140g
- eggs 2, beaten
- self-raising flour 225g, sifted
- lemon juice 1 tbsp
- ground ginger 1 tsp
- salted butter 100g
- runny honey 70g
- icing sugar 125g, sifted
- STEP 1Use 10g butter to grease either 2 × 12-mould bun tins or if you want larger cakes, 1 × 12 hole cupcake tin. Heat the oven to 180c/160c fan/gas 4.
- STEP 2Beat the butter and sugar together for 2 minutes, until light. Add the honey and beat for a couple more minutes.
- STEP 3Beat in the eggs, one by one, then fold in the flour and ginger, finishing with the lemon juice. Divide between the buttered moulds and bake for 20 minutes, until risen, golden and springy. Cool on wire racks for 15 minutes.
- STEP 4To make the glaze, melt the butter in a small pan, remove from the heat and stir in the honey and icing sugar using a balloon whisk.
- STEP 5Dip the tops of the honey cakes into the warm glaze or drizzle over thickly with a spoon. If the glaze gets too solid, warm it through very gently to melt. Put the glazed cakes back on the wire racks to set, iced-sides up.