- serves 4-6 people
- preparation 10 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 1 cup honey
- 200 g butter, at room temperature
- 4 eggs
- 1 cup SR flour
- 1 tbsp yoghurt
- Icing sugar, to serve
Instructions
- Preheat oven to 180C. Grease and line a 20cm cake tin.
- In a bowl, cream the honey and butter. Then add the eggs, one at a time, mixing after each egg.
- Mix in the flour, and then the yoghurt. Pour batter into greased cake tin.
- Bake for about 45 minutes, or until done (a skewer inserted into the centre should come out clean). Allow to cool in tin for 5-10 minutes before turning out.
- Dust cake with icing sugar to serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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