This has got to be one of my most guilt free cakes, I know I said that before and I will endeavour to search for a healthy cake for ever more. As a cake-a-holic I’m constantly weighing up the pros and cons of choosing a devious slice of homemade sponge over a apple and the heeling powers of Manuka honey do the job quite nicely in this recipe.
If you need convincing here’s my argument, ma lady!
Produced in New Zealand by bees which pollinate the Manuka bush, its been known for centuries for its heeling powers for everything from sore throat to acne. And with honey you get what you pay for, which is why Manuka honey costs so much more than your everyday supermarket jar.
That said, to make a cake with 250g worth of honey would make it a very expensive one so I’ve opted for you average Joe but used the glaze from the higher quality honey. Most are already rich in these nutritional and immune boosting properties
- Amino acids
- B vitamins (B6, thiamin, niacin, riboflavin, pantothenic acid)
But Manuka honey boasts 4 times more than this as well as higher levels of enzymes with antibacterial properties. So whether you suffer from acid reflux, acne and eczema, IBS, Sore throat or insomnia, a table spoon of Manuka honey a day will help.
The added benefits of including chia seeds in this recipe lie in the powerhouse of antioxidants. These little black seeds are also packed with omega 3, along with quality protein which reduces appetite and cravings. I’ve so jumped on the chia seed bandwagon, there’s so much to be thankful for in each slice.
And what better way to get your daily doses of these wonder foods than in a cake!
- 250g clear honey,
- 2 tbsp Manuka honey (used as a glaze)
- 225g unsalted butter
- 100g dark muscovado sugar
- 3 large eggs beaten
- 300g self-raising flour
- 1 tbsp chia seeds and a tsp for decorating
- Preheat the oven to fan 140C/ conventional 160C/gas mark 3.
- Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture becomes runny turn up the heat and boil for about one minute to make sure everything has mixed together, no more as you don’t want to caramelise it.
- Leave to cool for 15-20 minutes this is really important as you don’t want the eggs cooking when they are mixed in. Use this time to grease and lined a loaf tin.
- Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter then add in the chia seeds
- Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed and a clean knife or cake skewer comes out clean.
- Turn the cake out on a wire rack.
- gently warm 2 tbsp of Manuka honey in a small non stick pan, you just want it runny enough brush over the top of the cake as a glaze then sprinkle over some more seeds.
- Leave to cool.
this should keep for 3 – 4 days in an air tight tin.
This is a sponsored post in collaboration with Holland and Barratt where you can buy Manuka honey in their buy 1 get one for a penny sale. All words and photos are my own you can read my full disclaimer here.
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