QUICK CAKES

Mary Berry’s foolproof recipes

Honey cake

A simple tasty cake that’s made all in one saucepan – nice and easy on the washing up!

Makes 16 pieces Prep 5 mins Cook 30-35 mins 150g unsalted butter, plus extra for the tin 100g dark or light muscovado sugar 150ml clear honey 1 tbsp milk 2 large eggs 200g self-raising flour a few flaked almonds

1 Heat oven to 180C/160C fan/gas 4. Butter a 30 x 23cm traybake tin and line with baking parchment. Put the butter, sugar, honey and milk in a saucepan and heat gently until the spread has melted and the sugar has dissolved. Leave on one side to cool.

2 Beat the eggs into the honey mixture, one at a time, then stir in the flour. Pour the mixture into the tin and sprinkle the top with almonds. Bake in the oven for 30-35 mins, or until well risen and the cake has shrunk back from the sides of the tin.

3 Turn out, remove the paper, then leave to cool on a wire rack. Cut into 16 pieces and store in an airtight container.