We had another early wake up today, as it is Friday Bella doesn’t go to her pre-school and there are no groups that we go to so I ask the kids what they would like to do. The request was to go to the little park round the corner, so that is where we went, for the whole morning, as the weather was nicer than it has been for weeks. The kids kept remarking how sunny it was. While we were out we spotted some wildlife which the kids were totally thrilled with.
It was so nice to be out in the sun, really made it feel like the summer may be here soon so we can enjoy being outside more.
Did you know it is National Honey Week? I’m not even sure where I heard that it was, so I did a quick (google) check to confirm, and it is, from 7th – 13th May this year. So I thought what better cake to bake than a Honey Cake, with English Honey of course, nothing less! This was another Herman experiment and I have mixed feelings on the results.
English Honey Herman Cake
- 225g butter
- 150g honey
- 60g dark muscovado sugar
- 1 egg
- 1 portion of Herman
- 225g plain flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1/2tsp cinnamon
- zest of 1 lemon
- 3tbsp of honey
Cut the butter into pieces and put into a medium pan with the honey and sugar. Melt slowly over a low heat. When liquid, turn up the heat and bring to the boil, take off the heat as soon as the mix is boiling. Leave to cool.
Preheat the oven to 160C/Gas 3. Butter and line a 20cm/8in round, loose-bottomed cake tin. Beat the eggs and Herman into the cooled honey mixture. Sift the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl, add the lemon zest then pour in the egg, Herman and honey mixture, beating until you have a smooth batter.
Pour the mixture into the tin and bake for 50mins – 1 hour until the cake is well risen, golden brown and a skewer inserted comes out clean.
Turn the cake out onto a cooling rack. Add 1tsp boiling water to the 3tbsp honey in a bowl, and drizzle over the top to glaze, then leave to cool.
General Appearance: The cake looks very brown, I am not sure what it is but my Herman cakes seem to brown very easily, I must learn to cover with silver foil.
Aroma: Buttery, sweet but slightly burned.
Texture: Wonderful texture, very light, I think that might be the addition of bicarbonate of soda and baking powder instead of using a standard Self-Raising flour.
Taste: Not as strong a honey taste as I’d have hoped, I had to reduce the amount of honey for the recipe as the Herman mix has so much sugar in already, more experiments needed.
My observations of this cake seem a bit bad reading back through them but actually the cake is very nice and I am sure will get eaten up in no time.
Is anyone else experimenting with Herman? Did you go outside today?
PS. Lemon Herman Drizzle Cake just out of the oven, need to leave to cool before decorating, also a basic Herman Bread is having a slow proof overnight. I will write again tomorrow x