Honey cake.

Melt in the mouth honey cake.

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3 eggs (e.g. 190g).

Same weight butter, honey and self-raising

flour.

Extra honey.

Cream butter and honey together (in food processor or similar).

Add each egg separately with half a teaspoon of flour and mix in.

Fold in remaining flour.

Place mix in a buttered cake mould/tin.

Bake 180C/Gas 4 for about 10 minutes, reduce oven to 165C/Gas 3 for 30 minutes.

While still warm, pour over and/or inject cake with the warmed extra warmed honey.

A strip of parchment paper along the base of the loaf tin helps lift the cake out.

Cakes with internal temperature above 90C are cooked.