Chef's Delight: Sweet Honey Cake

- Recipe by Tarran O'Reilly -

A WORD FROM THE CHEF

I chose this honey cake as it’s a simple and delicious recipe, perfect with a cup of tea and a chat. My inspiration was from making this each week during Covid, over always making banana bread.

INGREDIENTS

(Makes 6-8 slices)

170g honey

140g butter

Two eggs

200g self-raising flour

5g salt

METHOD

Pre-heat oven to 180 degrees.

Put the pan on a medium heat, add the honey and butter and melt down.

Whisk two eggs in a separate bowl, with salt.

Sieve the flour and keep in a bowl to the side.

Allow butter and honey to cool slightly, whisk in the beaten egg

Slowly fold flour until combined with no lumps.

Pour into a lined 8-inch baking tin, bake at 180 degrees for 25 minutes.

Allow to cool on a wire rack.

Use chopped walnuts on top!

ABOUT THE CHEF

Award winning sous chef of Nuremore Estate, Tarran O'Reilly has 10 years’ experience.

Tarran can be contacted on chef@nuremoreestate.com or on Instagram tarran_oreilly