I always say my mum makes the best honey cake, traditionally eaten on the Jewish New Year, Rosh Hashanah. Her recipe does not actually contain honey so I decided to change it slightly and also make muffins instead as they are quicker to bake. These muffins also make a great dessert served with some vanilla ice cream, clotted cream or custard.
- 125 g (4.5 oz) runny honey
- 325g (11.5 oz) golden syrup
- 225g (8 oz) orange & ginger marmalade
- 190g (6.7 oz) soft brown Muscovado sugar
- 510g (18oz) self raising flour
- 4 level teaspoons ginger powder
- 3 level teaspoons cinnamon powder
- 2 eggs
- 225ml (8 fl oz) sunflower oil
- 250 ml (8.5 fl oz) warm water
- 3/4 level teaspoon bicarbonate of soda
Set the oven to 140 degrees C fan (150 C no fan or 285 F). Warm the honey & syrup in the microwave (1 minute on medium) and add to a large mixing bowl. Add the sugar and mix with a spoon to a smooth consistency. Add the marmalade, oil, eggs and mix until smooth. Sift the flour, ginger & cinnamon and add half and mix in. Add the rest of the flour and spices & mix until smooth. Mix the bicarbonate of soda and warm water together and add to the mixture, the batter will start bubbling, see below.
Line muffin tins with paper cases, fill 3/4 full with batter and bake at 140 C for about 30 minutes until golden brown and the top firm to the touch.
Remove and cool for 5-10 minutes in the tin and then on a wire rack. Store in a air tight tin and enjoy!