This is by far the easiest cake recipe I’ve ever made. While you can obviously use a proper flan tin, a fluted tin or cake tin is perfectly acceptable. From experience, this eats well the day after baking but don’t add the fruit until an hour before serving.


  • 4oz Marg
  • 4oz caster sugar
  • 2 dessertspoon honey 
  • 2 eggs 
  • 1/2 teaspoon baking powder 
  • 2 tbsp mlk
  • 5oz Self-Raising flour 


  1. Grease and flour the cake tin and preheat the oven to 180 degrees celcius
  2. add hot water to a mixing bowl to heat it up, before emptying out and drying
  3. Add all the ingredients to the bowl and whisk on medium to high speed speed for 3 minutes until light and pale.
  4. Add the batter to the cake tin and bake for 10 minutes, until golden.
  5. Allow to cool completely and decorate with whipped cream and your choice of fresh fruit.

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