Simply divine honey sponge '“Â Lawrence Murphy
Bees gather nectar from plants and flowers pollinating them as they do so which makes themÂ essential to the food we and nature rely on.
They also produce honey, which has to be the mostÂ flavoursome natural sweetener you will have in your kitchen.Â
If your hive isÂ near fields of lavender or thyme then the honey takes on these wonderful flavours, but most British honeyÂ hasÂ general floral overtones.
For this sponge I think it's best to use a local runny honey instead of anything too expensive, served withÂ a peach roasted in a little honey and maybe a few raspberries.
120g caster sugar
Tbsp lemon juice
175g gluten free flour
140ml olive oil
45g runny honey
1. Whisk the eggs using an electric whisk whileÂ gradually adding the caster sugar.
2. Continue to whisk for 5 minutes until the mixture is light and fluffy.
3. Sieve the flour into the mixture and gently fold in with the salt.
4. Fold in the honey.
5. Slowly add the olive oil and fold together to form a cake batter.
6. Pour into a lined 23cm cake tin and cook in a pre-heated oven 150c gas 3 for 35 toÂ 45Â minutes until cooked. Insert a skewer into the centreand it will come out clean when theÂ sponge is cooked.
7. Allow to cool before cutting and decorating with fruit and cream.