170g/6oz clear honey
85g/3oz light muscovado sugar
2 eggs, beaten
200g/7oz self raising flour, sieved
For the icing
55g/2oz icing sugar
1 tbsp clear honey
Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
Remove from the heat and mix in the eggs and flour.
Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
Cool slightly in the tin before turning out onto a wire rack.
While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.
I tweaked this recipe by adding 1/2 teaspoon each of cinnamom, ginger and nutmeg to the batter and added a pinch of all 3 spices to the icing as well.
Source: James Martin
Prepared, tried and tested and modified by: Preshana Singh