Cinnamon & Honey Teacake. Ring in the weekend with this sweet teacake.
Serves 8
125g butter
½ cup leatherwood honey
½ cup caster sugar
2 eggs
2/3 cup milk
2½ cups self-raising flour, sifted
2 tbsp leatherwood honey, extra
1½ tsp ground cinnamon
Icing
1½ cups icing sugar
2 tbsp leatherwood honey
2 tbsp boiling water
Preheat oven to 190˚C. Grease and line a 20cm cake pan with baking paper. Using an electric hand beater, beat butter, honey and sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add half the milk and half the flour. Gently fold into batter until combined. Add remaining flour and milk and gently stir until combined.
Mix together honey and cinnamon and swirl through mixture with the blade of a knife. Spoon into cake pan. Smooth top with the back of a wet spoon.
Bake for 30-35 minutes or until cooked through when tested in the centre with a skewer. Stand for 5 minutes before turning out onto a wire rack to cool.
To make icing, sift icing sugar into a bowl. Combine honey and boiling water in a jug. Add to icing sugar and stir until well combined. Drizzle icing onto cold cake. Serve.
