Baking

Class 17 - 1 x 6 to 8” round honey cake (recipe provided)

Class 18 - 6 x small honey cakes ( baked) own recipe to be submitted

Class 19 - 8 x honey biscuits own recipe to be submitted

Class 20 - 1 x approximately 8” square honey and banana cake (recipe provided)

Presentation of baked goods

Note: for hygiene reasons you must deliver your items in a tin or closed plastic container.

All Cakes and Biscuits to be exhibited on a plain white plates. Plates can be provided by the club, but must be booked in advance. An index sized card shall be placed on top of the exhibit displaying the recipe used. (excluding exhibits where the recipe was given).

Honey Cake Recipe

Honey Cake – 6 to 8 inch tin

Ingredients:

170g/6oz clear honey

140g/5oz butter

85g/3oz light muscovado sugar

2 eggs, beaten

200g/7oz self raising flour, sieved

water for the icing

55g/2oz icing sugar

1 tbsp clear honey

hot water

Method

1. Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.

2. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.

3. Remove from the heat and mix in the eggs and flour.

4. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.

5. Cool slightly in the tin before turning out onto a wire rack.

6. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.

Honey and Banana Cake Recipe

Honey and Banana Cake – Approximately 8” Square Cake tin – lined with baking parchment

Ingredients:

300g/10oz self-raising flour

1 level teaspoon bicarbonate of soda

1 level teaspoon of mixed spice

175g/6oz caster sugar

90g/3oz butter, softened

2 ripe bananas, peeled, sliced and mashed

3 tablespoons milk

2 medium eggs

Sliced fresh banana to decorate as per the recipe.

2 to 3 level tablespoons clear honey

Method

1 Preheat the oven to moderate – Gas mark 4 or 180 C

2 Sift the flour, bicarbonate of soda and mixed spice into a bowl

3 Stir in the castor sugar then add the butter, honey, mashed bananas, milk and eggs and beat well – until the ingredients are smoothly combined

4 Spoon the mixture into the prepared tin and level the surface

5 Arrange the banana slices on the top of the cake so that when cut into 9 squares the banana chips will be in the centre of each portion.

6 Bake the cake in the centre of the oven for 40 to 50 minutes – until it has risen and is firm to the touch when lightly pressed in the centre

8 Remove the cake from the oven and leave in the tin for 10 to15 minutes.