Honey cake recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm tin with nonstick baking paper.
2. Combine the butter, honey, sugar and orange zest in a medium pan. Melt, over a low-medium heat, stirring until the sugar has dissolved. Transfer to a mixing bowl and leave to cool.
3. Add the eggs, flour and spices, then beat with an electric whisk, until just combined. Pour the mixture into the prepared tin and bake for 30 mins. Remove, cover with foil and return to the oven for a further 20 mins, or until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, before turning out onto a wire rack to cool completely.
4. For the icing, combine the icing sugar and honey in a bowl with 1 tbsp water. Add more water, a drop at a time, until the icing is thick but slightly runny. Spoon the icing over the cake, allowing it to drip down the sides. Divide the yellow icing into 3 and roll into ovals for the bees. Divide the white icing into 6 and press into wing shapes.
5. To attach the wings, make small slits on each side of the bees with a knife. Brush the ends of the wings with water and press into the slits. Draw on eyes and stripes with black writing icing. Stick the bees to the cake by dabbing the undersides with a little water.

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• Freezing and defrosting guidelines

  Bake according to the recipe but stop before adding decoration. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

• Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

• If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

• Recipes containing honey are unsuitable for children under 12 months of age.