Poppyseed & honey cake

• self-raising flour↗140g 140g

  plus extra for dusting

• golden caster sugar↗100g 100g

  plus extra for dusting

• butter↗175g 175g

  softened

• clear honey↗85g 85g

  - try acacia for a delicate flavour

• medium eggs↗3 3
• cornflour↗25g 25g
• poppy seeds↗2 tbsp 2 tbsp
• icing sugar↗100g 100g
• sieved strawberry1½-2 tbsp 1½-2 tbsp

  purée (made by crushing and sieving a handful of strawberries)

Step-by-step instructions

1. 1

   Heat the oven to 160C/fan 140C/gas 3. Butter a 1.3 litre capacity ring tin (approx 20cm diameter) and dust the buttered surface with 1 tbsp each plain flour and caster sugar, then tap out the excess.

2. 2

   Beat the butter, sugar and honey with a hand-held electric whisk, until pale and fluffy with a dropping consistency. Beat in the eggs one at a time. Mix the flour, cornflour and poppyseeds and fold into the creamed mixture.

3. 3

   Spoon into the prepared tin and level the surface. Bake for about 35 mins until risen and firm to the touch. Leave to cool slightly in the tin then carefully remove, easing the sides with a palette knife. Cool on a wire rack.

4. 4

   For the icing, mix both ingredients together then drizzle over the cake while it’s still on the rack and leave to set. Transfer to a plate to serve. Will keep in an airtight container in a cool place for up to 5 days.