- 100g polyunsaturated spread
- 225g set honey
- 2 eggs, lightly beaten
- 250g self-raising flour
- grated rind and 1 tsp juice of organic or unwaxed lemon For the glazing
- 1 organic or unwaxed lemon
- 300ml water
- 2 tbsp runny honey
Makes 10, takes 50 minutes
- Butter or grease 10 individual 100ml loaf or other shaped cake tins. Preheat the oven to 180ËšC/fan 160ËšC/gas 4.
- Cream the spread and honey together.
- Gradually beat in the eggs. If the mixture curdles, add a little of the flour.
- Fold in the flour and the lemon rind and juice. Spoon the mixture into the prepared loaf tins. Bake for 15-20 minutes until risen and golden.
- To make the glaze, peel the lemon, cut into pieces and put with the water in a pan. Bring to the boil and simmer for 30 minutes until reduced by about half. Finally, stir in the honey.
- While cakes are still warm pierce with a skewer, then spoon over the glaze.
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