- CHEESEBOARD WITH HONEY CAKE SIDE -

Take your cheeseboard to the next level with Simmie V’s delicious pairings.

INGREDIENTS

HONEY CAKE
  • 125g Afon Mêl Heather honey
  • 125g Afon Mêl Wildflower honey (with a little extra for the glaze)
  • 225g unsalted butter
  • 100g muscovado sugar
  • 3 large eggs, beaten
  • 300g self-raising flour
CAWS CENARTH CHEESE

Recommended, but not confined to-

  • Organic Perl Las ( blue)
  • Black sheep (ewe’s milk)
  • Oranic Perl Wen (brie)
  • Smoked Caerffili ( Caerphilly)

CHEF

Simmie V

 

FEATURED

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HONEY CAKE METHOD

Makes 12 slices

Preheat overn to 140oC

1
Line 10” tin with greaseproof paper, spray oil or use a silicone cake mould
2
Melt butter, sugar, Afon Mêl heather honey and wildflower honey over a low heat then boil for 1 min and leave to cool for 10 min. Ensure the butter/honey mixture has cooled sufficiently enough not to cook the eggs.
3
Beat eggs into honey mixture, a little at a time.
4
Sift flour into bowl and pour in egg mix. Fold in until batter is smooth and runny.
5
Fill cake mould halfway full with cake batter. Bake for 50min – 1 hr
6
Serve honey cake alongside Caws Cenarth cheeses, Afon Mêl beetroot chutney and Afon Mêl orange and ginger marmalade.
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