Preheat the oven to fan 140C/
conventional 160C/gas 3. Butter
and line a 20cm round loosebottomed
cake tin. Cut the butter
into pieces and drop into a medium
pan with the honey and sugar. Melt
slowly over a low heat. When the
mixture looks quite liquid, increase
the heat under the pan and boil for
about one minute. Leave to cool for
15-20 minutes, to prevent the eggs
cooking when they are mixed in.
Beat the eggs into the melted
honey mixture using a wooden
spoon. Sift the flour into a large
bowl and pour in the egg and
honey mixture, beating until you
have a smooth, quite runny batter.
Pour the mixture into the tin and
bake for 50 minutes-1 hour until the
cake is well-risen, golden brown
and springs back when pressed.
A skewer pushed into the centre of
the cake should come out clean.
Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.