All good honey is said to have restorative, even healing properties, but certain batches of Manuka honey from New Zealand have been shown to have special antibacterial qualities – the Maoris traditionally put it on cuts to help fend off infection.

Taken from our cookbook A Love For Food, this is admittedly not a cheap cake to make, but apart from being good for you it has a very distinctive, acquired flavour, quite potent and floral, from the Manuka.


Alternatively, you could also use any one of our Daylesford honeys for a sweeter tasting cake.


INGREDIENTS (makes 1 x 18cm round cake)

160g butter, plus a little extra for greasing the tin
100ml Manuka honey
100ml clear honey
65g light brown sugar
2 large eggs, beaten
220g self-raising flour

For the syrup:
2 tablespoons Manuka honey
1 tablespoon sugar

Preheat the oven to 170C gas 3. Grease and line a round 18cm cake tin that is about 6cm deep.

Melt the butter in a pan, then take off the heat, add the honeys and sugar, and stir until the sugar has dissolved.

Beat the eggs in a bowl, pour in the honey mixture, mix well, then whisk in the flour briefly until just combined. Pour into the prepared cake tin.
Put into the preheated oven and bake for about 40-50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin on a rack to cool slightly before turning out. Once turned out, return the cake to the rack, but put a plate underneath to catch any drips when you glaze it with syrup.

Make the syrup by putting the honey and sugar into a pan with 2 tablespoons of water and bringing to the boil. Take off the heat straight away and pour over the cake while it is still warm.