Jamun Honey Cake

Ingredients:

For the Sponge:

100g Honey

114.5g butter

2 Eggs

250g Self Raising Flour

0.25 tsp Bicarbonate of soda

For frosting:

220g cream cheese

25-30g honey

For garnish:

Strawberries

Honey to drizzle

Step 1:Preheat the oven to 170ºC conv /150ºC fan. Grease and line a 18cm spring-form round cake tins with baking parchment.

Step 2:Using an electric whisk or food mixer beat the butter and honey together until well combined and light.  Sift together the flour and bicarbonate of soda before setting aside.

Step 3:Crack the eggs into the mixture one at a time, mixing well after each addition and ensuring the sides of the bowl are scrapped down. If the mixture looks like it’s going to split add in a spoon of the weighed out flour and mix again.

Step 4:Finally sift in the remaining flour and fold gently with a metal spoon until well combined.

Step 5:Pour into the tins and smooth the tops until 2/3rd filled. Place into the center of the preheated oven and bake for approx. 25- 30 minutes or until the sponge springs back when pressed gently in the center. Leave to cool on a rack.

Step 6:Once cool pour the cream-cheese into a clean bowl and whisk until you have soft peaks. Gently fold in the honey to taste and set aside.

Step 7:Place the sponge onto the desired serving plate and gently spread over the honey frosting, (reserving a spoonful for the top) don’t spread right to the edges or it will spill out once you put the top on. Decorate the top as desired before serving.