Honey Drizzle Cake
225g unsalted butter
225g caster sugar
4 eggs – lightly beaten
275g self-raising flour
2 tsp baking powder
4 tbsp milk
2 tsp fresh rosemary leaves - finely chopped
1 large lemon – zest and juice
5 tbs honey
Preheat oven to 180C / gas 4
Grease an ANTA baking dish and line with greaseproof paper.
Cream together butter and sugar until light and fluffy. Beat in the finely chopped rosemary then gradually add the eggs a little at a time. Once you have added half the egg, fold in half the flour and baking powder. The add the remains of the egg and fold in remaining flour. Stir in the milk, chopped rosemary and lemon zest. Spread the mixture evenly into the baking dish.
Bake for about 45 minutes until the cake is a light golden brown and springy to the touch. Allow to cool slightly.
Mix together the honey and lemon juice and spoon evenly over the cake.
Alternatively, bake in 12 ANTA small mugs lined with paper muffin cases