Recipe for Dinner

Somerset Honey Cake


Grapefruit Marmalade Crumble Cake

300 ml/1/2 pt/1/2 cups medium-sweet cider

90 ml/6 tbsp clear honey 100 g/4 oz/1/2 cup soft margarine 100 g/4 oz/1/2 cup light brown sugar

2 eggs, lightly beaten 175 g/6 oz/1/2 cup self raising (selfrising) flour 100 g/4 oz/1 cup self-raising wholemeal flour 150 ml/1/2 pt/1/2 cup fromage frais

Boil the cider rapidly for 5 minutes until reduced to 150 ml/M pt/1/2! cup. Stir in 60 ml/4 tbsp of the honey and leave to cool. Beat the margarine and sugar together until fluffy. Beat in the eggs a little at a time, beating well after each addition. Mix the flours together. Fold a quarter into the cake mixture, then fold in half the cooled cider mixture. Repeat, then fold in the remaining flour. Turn into two greased 20 cm/8 in sandwich tins (pans), base-lined with nonstick baking parchment. Level the surfaces. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until well risen, golden and the centres spring back when pressed lightly with a finger. Turn out and cool on a wire rack. Sandwich together with fromage frais. Warm the remaining honey slightly and brush over the top of the cake.

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