I wasn’t sure whether this would work or not, but thankfully it did. I’ve not added honey to a sponge mixture before, so was experimenting a little, but it paid off. For this recipe I used some of last years blackberries from the freezer, to make room for our new pickings soon! I think this cake would be particularly lovely warm with double cream!
Time to prepare: 15 minutes
Time to bake: approx 50 mins
What I used:
A basic all in one sponge mix as follows:
8 oz self raising flour
8 oz caster sugar
8 oz butter (as usual I use Stork)
4 large eggs
Plus I used:
2 large heaped tablespoons of clear honey
Blackberries (about a large cupful) – sorry didn’t measure!
What I did:
Pre-heated the oven to 180c
Firstly I mixed together all the ingredients for the all in one sponge in a large mixing bowl. Then I added the blackberries and honey and stirred (don’t over stir!).
Then I poured the mixture in to a lined loaf tin and baked in the oven for approx 50 mins.
I baked the cake in the oven at 180c but I think 170c may have worked, as its in the oven for a reasonably long time. Mine crisped on top and on the sides a bit, so could maybe have done with less time, but actually it added a nice sweet crunch. I did cover the top with some baking paper, for the last 20 mins, as the outside was done but the middle still needed some time and I didn’t want to burn the top.
Let me know how you get on if you make this, so I can add more tips and tricks!