Honey Cake

• 1 cup self-raising flour
• 225g butter
• 2/3 cup honey
• 4 eggs
• 3 tablespoons of milk
• Orange peel flakes
• ½ cup almond flakes

Honey syrup

• ⅔ cup honey
• ¼ cup water
• ½ teaspoon lemon juice

1. Preheat the oven to 180°C/350°F
2. Prepare a cake tin: grease and line a 20cm/8" round tin
3. Beat the butter and honey: In a separate bowl, beat the butter and honey for about 3 minutes.
4. Add the eggs and mix with a wooden spoon, then add the flour and mix until the mixture comes together. Mix in the milk and orange zest, and mix until the mixture is almost smooth.
5. Bake for 45 minutes: Put the mixture in the prepared tin, smooth the surface and scatter the almonds on top. Bake for 45 minutes or until a knife inserted into the center of the cake comes out clean.
6. Remove the cake from the oven. Let it cool for 30 minutes in the tin.
7. Honey syrup: To make the syrup, bring the honey and water to a gentle boil for 5 minutes over medium-low heat. Add the lemon juice and boil for another 2 minutes. Remove from heat and let cool
8. Make small holes across the surface of the cake with a skewer, and pour the cooled syrup over it. Then let the cake soak for 15 minutes.

Lisa Fearn's recipe for Prynhawn Da

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