Donna Hay is “my Jamie Oliver”. . . I have never thought, with my Swiss-French origins that I would take an Australian cook as reference. But I have now done dozens of recipes from her and they always pan out. No bad surprises with quantities, cooking times given can be trusted etc…. I like the assemblage of ingredients and her simple, modern way of cooking.
I always think of myself an absolute rookie when it comes to baking desert. I treat even the simplest desert recipes with greatest respect and measure everything with the constant fear of doing something wrong. Here is a simple cake recipe I tried and found quite nice…especially when accompanied by a sweet white wine.
- 185gr butter, softened
- 2/3 cup caster sugar
- 2 eggs
- 1.5 cups plain (all-purpose) flour, sifted
- 1 teaspoon baking powder
- 1 cup thick double cream (or whipped)
- chilled honey
Preheat the oven to 160. Place the butter, sugar and honey in a bowl and beat until light and creamy. Add the eggs, one at a time, and beat well. Fold the flour and baking powder into the butter mixture. Spoon the mixture into 12x 1/2 cup capacity lightly greased non-stick muffin tins. Bake in the over for 15-20 minutes or until cooked when tested with a skewer. Cool the cakes on wire racks. Spread the cakes with the cream. Before serving, drizzle with the chilled honey.