What better way to use the honey from your bees? This lightly sweetened cake suits a person like me who prefers things delicately sweetened. But for those who like things more conventionally sweet, you can make the sugar glaze at the end.
- 150 g butter, room temperature
- 50 g Brown sugar
- 75 ml honey
- 3 eggs
- 150 g self-raising flour, sifted
- 4 tablespoons poppy seeds ( khashkhaash )
- 1 orange
- 125 g icing sugar
- muffin tray for 12 muffins, greased or 12 paper cake casings
- food processor with whipper accessory
- Pre-heat the oven to 175 ºC. Place the whipper accessory in the food processor before adding ½ teaspoon salt, the butter (be sure it’s very soft), sugar and honey and then cream the ingredients together.
- One by one add the eggs, waiting to add a new one until the previous one has been completely incorporated. Add the self-raising flour and 2 tablespoons of poppy seeds in 2-3 portions. Pour the batter in the muffin tray or paper casings. Bake the cakes in the oven for 25 minutes until golden.
- Leave to cool for 10 minutes before taking them out of the muffin tray. Then leave to cool completely on a rack.
- Clean the orange, grate the zest and press the two halves. Stir the orange zest and 1-2 tablespoons orange juice through the icing sugar until you get a smooth, thick icing.
- Using the back of a heated teaspoon, cover the cakes with the orange icing, sprinkle with the rest of the poppy seeds and leave to set.