Welsh Honey Cakes
Welsh Honey Cakes
Ingredients
- 175 g unsalted butter, softened
- 80 g dark brown sugar
- 125 g Welsh honey
- 3 medium eggs
- 200 g self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- generous pinch sea salt
- 2 tablespoons whole milk
For the Honey Topping
- 3 tablespoons Welsh honey
Instructions
- 1
Preheat the oven to 160°C fan / 180°C conventional.
⏱️ 10 min•🌡️ 180
- 2
Line a 12-hole muffin tray with cases or heavily butter them if you don't have any muffin cases.
⏱️ 2 min
- 3
In a large bowl, beat the softened unsalted butter and dark brown sugar together until pale and fluffy.
⏱️ 3 min
- 4
Add the 125g of Welsh honey to the butter and sugar mixture and beat again until well combined.
⏱️ 1 min
- 5
Add the medium eggs one at a time, beating well after each addition until fully incorporated.
⏱️ 3 min
- 6
In a separate bowl, whisk together the self-raising flour, bicarbonate of soda, ground cinnamon, ground ginger, freshly grated nutmeg, and sea salt. Gently fold these dry ingredients into the wet mixture until just combined.
⏱️ 3 min
- 7
Add the whole milk to the batter and gently mix until you have a smooth consistency.
⏱️ 1 min
- 8
Divide the batter evenly between the prepared muffin holes, filling each around two-thirds full.
⏱️ 2 min
- 9
Bake for 18–20 minutes, or until the cakes are beautifully risen and golden, and a skewer inserted into the center of a cake comes out clean.
⏱️ 20 min•🌡️ 180
- 10
While the cakes are still lovely and warm from the oven, carefully prick the tops a few times with a skewer.
⏱️ 1 min
- 11
Generously brush the 3 tablespoons of Welsh honey (for the topping) over the warm cakes, allowing it to soak in.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Welsh Honey Cakes
- 175 g unsalted butter, softened
- 80 g dark brown sugar
- 125 g Welsh honey
- 3 medium eggs
- 200 g self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- generous pinch sea salt
- 2 tablespoons whole milk
For the Honey Topping
- 3 tablespoons Welsh honey
Instructions
- 1
Preheat the oven to 160°C fan / 180°C conventional.
⏱️ 10 min•🌡️ 180 - 2
Line a 12-hole muffin tray with cases or heavily butter them if you don't have any muffin cases.
⏱️ 2 min - 3
In a large bowl, beat the softened unsalted butter and dark brown sugar together until pale and fluffy.
⏱️ 3 min - 4
Add the 125g of Welsh honey to the butter and sugar mixture and beat again until well combined.
⏱️ 1 min - 5
Add the medium eggs one at a time, beating well after each addition until fully incorporated.
⏱️ 3 min - 6
In a separate bowl, whisk together the self-raising flour, bicarbonate of soda, ground cinnamon, ground ginger, freshly grated nutmeg, and sea salt. Gently fold these dry ingredients into the wet mixture until just combined.
⏱️ 3 min - 7
Add the whole milk to the batter and gently mix until you have a smooth consistency.
⏱️ 1 min - 8
Divide the batter evenly between the prepared muffin holes, filling each around two-thirds full.
⏱️ 2 min - 9
Bake for 18–20 minutes, or until the cakes are beautifully risen and golden, and a skewer inserted into the center of a cake comes out clean.
⏱️ 20 min•🌡️ 180 - 10
While the cakes are still lovely and warm from the oven, carefully prick the tops a few times with a skewer.
⏱️ 1 min - 11
Generously brush the 3 tablespoons of Welsh honey (for the topping) over the warm cakes, allowing it to soak in.
⏱️ 1 min