Camp oven honey cake

Who knew you could bake a cake while camping outdoors? Outback Tom and his grandfather bake this quick and easy cake in a drum oven, but it can just as easily be made in any other oven.

Outback honey cake. Credit: Tom Forrest

• serves

  4-6

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 1 cup honey
• 200 g butter, at room temperature
• 4 eggs
• 1 cup SR flour
• 1 tbsp yoghurt
• Icing sugar, to serve

Instructions

1. Preheat oven to 180C. Grease and line a 20cm cake tin.
2. In a bowl, cream the honey and butter. Then add the eggs, one at a time, mixing after each egg.
3. Mix in the flour, and then the yoghurt. Pour batter into greased cake tin.
4. 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.
5. 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.