
honey cake 250g Clear honey, and 2 tbsp glyes extra 225 g butter 100 grams of black muscodo sugars Beaten 3 large eggs 300g self-raising dough Method Steve with 140 c / conventional 160 C / gas 3. Tie up a 20cm round of decomposed cake. Cut into butter pieces and put in a medium pan with honey and sugar. Melt slow down in low heat. When the mixture looks very fluid, increase the heat under the pan, boil for about a minute. Keep it cool for about 15-20 minutes and keep the eggs from cooking. Beat eggs with melted honey mixture with a wooden spoon. Pluck flour in a large bowl and pour the honey mixture into a smooth, very cooled batter. The cake is good and pour a mixture of 50 minutes and 1 minute mixture after the flow of golden brown. Clean a skewer on the center of the cake. Make a cake out in the wire rack. In a small bowl put 2 teaspoons honey cake to a soft film, then leave to cool. An airtight is wrapped in tincture for 4-5 days.