Simply divine honey sponge – Lawrence Murphy

Honey and olive oil sponge.
Honey and olive oil sponge.

Bees gather nectar from plants and flowers pollinating them as they do so which makes them essential to the food we and nature rely on.

They also produce honey, which has to be the most flavoursome natural sweetener you will have in your kitchen. 

If your hive is near fields of lavender or thyme then the honey takes on these wonderful flavours, but most British honey has general floral overtones.

For this sponge I think it’s best to use a local runny honey instead of anything too expensive, served with a peach roasted in a little honey and maybe a few raspberries.

Ingredients

4 eggs

120g caster sugar

Tbsp lemon juice

175g gluten free flour

140ml olive oil

45g runny honey

Pinch salt 

Method

1. Whisk the eggs using an electric whisk while 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 to 45 minutes until cooked. Insert a skewer into the centreand it will come out clean when the sponge is cooked.

7. Allow to cool before cutting and decorating with fruit and cream.