I went to a local farmer's market the other week and found some local honey. I wanted to use it in a cake, and found this recipe in one of my folders. I think it came from a Woman's Weekly magazine. It makes good use of honey, both in the cake and in the topping. It's made in a 23cm tin, so quite a big cake, enough for about 10 good slices. Preheat oven 180C/gas4, and grease and line a 23cm springform tin. For the cake - beat 225g butter with 95g of soft brown sugar and 1 tspn vanilla extract till light and fluffy. Add 175g honey and beat well. Add 3 eggs, one at a time, then fold in 300g sr flour and 1 tspn cinnamon. Stir in 250g sour cream of crème fraiche gently with a metal spoon. Spoon into the cake tin and bake for about 45-50 mins till golden. Leave cake to cool in tin for 10 mins then turn onto a wire rack. For the topping - put 30g butter and 260g honey in a pan and bring to boil, stirring. Turn heat down and simmer for 2 mins. Take off the heat and stir in 90g of toasted flaked almonds. When the cake is cool, spoon the almond mixture over the top and let it run down the sides.
To toast the flaked almonds I just put them in a dry frying pan and watched them carefully till they browned slightly. The cake has a good texture and a really lovely honey flavour. It's also moist. The almonds give it the extra bit of crunch, and I love the combination of the butter and honey in the topping - very rich and delicious. A good use of my lovely honey!