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Donna Hay's Honey Cakes!

I served these at a party last weekend, and the recipe was requested by a friend. So, since it's one of my favourites, here it is. It's taken from Donna Hay's Off the Shelf, a book so rich with variety in its recipes that I think it should be a staple in the your cookbook collection. Based upon pantry staples, the book features short, fresh recipes for every course, every palette, and every diet. Plus, the ultra-chic minimalist food photography is the best I've seen; I've grown so tired of overdressed food pictures, and Hay displays her dishes perfectly on white backdrops with no fuss. Long story short, buy this book.

185 g (6 oz/1.5 sticks) unsalted butter
2/3 cup caster sugar
3 tbsp honey
2 eggs
1 1/2 cups AP flour, sifted
1 tsp baking powder
icing
1 cup whipping cream
chilled honey

Preheat the oven to 160 degrees C (325 F). In a large bowl, beat butter, sugar, and honey until light and creamy. Beat in the eggs, one at a time. Fold the flour and baking powder in to the butter mixture. (It should be moist/stiff, but not wet).

Spoon the batter into 12 x 1/2 cup greased muffin tins, and bake for 15-20 minutes or until a skewer comes out clean. Cool completely (seriously). Whip the cream (I find it helpful to chill it for about 20 minutes before spreading) and spread over the tops of the cakes. Drizzle with a little chilled honey before serving. Makes 12.

Enjoy!

Suggested music: Laura Groves


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