This recipe has done its rounds in our family for some time now. It was passed on to me by my aunt (who first received it from my mom) in a stack of copied & stapled recipes. This was just before or after our wedding – can’t remember exactly. All of the recipes in this stack are quick-quick & almost flop proof too. Just what a newlywed needs!
The fact that you don’t have to ice this ‘cake’ (pudding?) is an added bonus. If you work really quickly, you could get this one on the table in 30 minutes – from making the batter to serving it.
Honey Tea Cake, serves 6 – 8
1½ cups of flower
2 heaped teaspoons of baking powder
pinch of salt
4 tablespoons of butter
1/2 cup of milk
1 cup of sugar
for the sauce:
6 tablespoons of butter
6 tablespoons of honey
Pre-heat your oven to 180° & grease your pan or dish with some butter.
Sift all dry ingredients together. Heat butter & milk in microwave, & whisk your eggs together. Now mix all ingredients together until you have a smooth batter. Pour into your dish & pop in the oven for 20 minutes.
Meanwhile, melt the butter & honey together in a small pot for your sauce.
When the cake has baked for 20min at 180 degrees, pour over the hot sauce & serve with fresh cream, vanilla ice cream or vanilla frozen yogurt.
Note: Avoid heating this cake, as you’ll lose some of the moisture. It is best served hot, straight from the oven so that the sauce can really drench it.