It’s been 8 months since my last blog… Yup I needed a break from blogging but I’m back with a simple honey cake prepped in minutes and still delicious!
Adapted from Donna Hay magazine
- 1 3/4 cups self raising flour, sifted once
- Scant 3/4 cup castor sugar
- 3 eggs lightly beaten
- 3/4 cup sour cream
- 150 g unsalted butter, melted
- Scant 1/2 cup honey, any type
Preheat oven to 180 degree C.
In one bowl mix together the flour and castor sugar. Take another bowl and to it add the egg, melted butter, sour cream and honey. Now add the egg mixture to the flour and mix till just combined with a metal spoon. Don’t over mix it.
Pour into a greased bundt pan and tap it a few times on the counter to even it out. Bake for 30-35 minutes. Once it’s done ( skewer comes out clean) let it sit for 10 minutes to cool down. Again tap the tin to loosen the sides then turn it onto a plate and ENJOY!! We had it with Chai masala. 🙂