Golden Honey Bliss Cake

1. Oven Readiness

Preheat your oven to 140°C with a fan, 160°C conventional or Gas Mark 3. Generously butter a 20cm round cake tin with a loose bottom and line it with parchment paper.

2. Honey-Butter Melange

Cut the unsalted butter into pieces and place in a medium saucepan along with the 250g of honey and the muscovado sugar. Gently melt these ingredients over a low heat, stirring until well combined and fully liquid. Increase the heat slightly and let the mixture come to a boil for about one minute, then take off the heat and allow to cool for 15-20 minutes. This cooling step is crucial to ensure the eggs do not cook upon contact.

3. Egg Incorporation

Gradually beat the eggs into the cooled honey mixture using a wooden spoon until well combined.

4. Flour Fusion

Sift the self-raising flour into a large mixing bowl. Gradually pour in the egg and honey mixture, whisking continuously until you achieve a smooth and somewhat runny batter.

5. Cake Embarkment

Transfer the batter into the prepared cake tin. Place in the oven and bake for 50 minutes to 1 hour. The cake should rise well, take on a golden-brown color, and offer a slight resistance to the touch. Testing with a skewer should reveal no uncooked batter if inserted into the center of the cake.

6. Honey Glaze

Once baked, remove the cake from the oven and let it rest on a wire rack. Heat the remaining 2 tablespoons of honey just until warm and brush over the top of the cake to create a glossy, sticky finish. Allow the cake to cool completely.