Yield: 1 servings
|175 grams||Butter; softened, or|
|\N \N||; vegetable|
|\N \N||; margarine, plus|
|\N \N||; extra for greasing|
|\N \N||; (6oz)|
|175 grams||Honey; (6oz)|
|175 grams||Wholemeal flour; (6oz)|
|1 teaspoon||Bicarbonate of soda|
|3 \N||Eggs; beaten|
|125 grams||Sultanas; (4oz)|
|250 grams||Curd cheese; (8oz)|
|75 grams||Honey; (3oz)|
|25 grams||Walnut halves; (optional) (1oz)|
FOR THE FROSTING
Preheat the oven to 180 C, 350 F, Gas Mark 4 and grease two 18cm (7-inch) diameter sponge tins.
Cream the butter or margarine in a bowl. Beat in the honey.
Mix the flour with the bicarbonate of soda and beat it into the creamed mixture alternately with the eggs.
Fold in the sultanas and divide the mixture between the prepared cake tins.
Bake the cakes for 20 minutes or until they are firm and have shrunk slightly from the sides of the tins.
Cool them in the tins for 5 minutes and then turn them on to wire racks to cool.
For the frosting, beat the curd cheese with the honey. Sandwich the cakes together with half the mixture and spread the remaining mixture on top.
If you wish, decorate the cake with walnut halves.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.