Everyday Epicurean

Dutch Honey Cake

This cake was a staple when visited Grandma de Groot. A very simple cake, best eaten when cool, sliced and spread with butter.

Ingredients.

• 12 oz of Self Raising Flour
• 4 oz castor sugar
• 1 teaspoon Cinnamon powder (Dutch)
• 1 teaspoon ground Nutmeg (or Mace)
• 1 teaspoon ground Cloves
• 1 cup of milk
• 5 tablespoons of honey
• 1 teaspoon of butter

Method.

Pre-heat your oven to 175ºC (350ºF).

In a microwave proof dish, place the honey and butter, and gently warm enough to melt the butter. (Alternatively do in a saucepan on the stove).

Mix the dry ingredients thoroughly in a large mixing bowl.

Add the honey butter mix, and the milk and whisk well until combined.

Pour into a greased loaf pan and bake for 1 hour at 175ºC  (350ºF).

Tip out and cool on a rack before serving.

Last night I did a roast leg of pork and of course that meant we had quite a deal of leftover pork today (even after making individual pork and apple pies). So, still being in a pie mood (who isn’t?), I made a family sized pie for dinner.

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On the way home this evening we stopped at Millen Farm, the local Samford Community Farm project just outside the village. Available for purchase were a range of greens (leek, celery, lettuce, dill), some avocados and some beetroot. I decided to purchase three beetroot, a leek, a couple of avocado and on a whim, a bunch of Dill.

Fresh Dill isn’t something I’ve used much of previously (usually using dried), but I knew Dill went well with eggs and chicken so a plan was hatched for a Pie (because you rarely need a reason for Pie).

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