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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.

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