Honey and Poppy Seed Cake

Ingredients

55g dark brown sugar

225g self raising flour

1tsp ground cinnamon

150ml clear honey

115g butter, softened

6 eggs ,separated

Pinch of salt

1tsp mixed spice

100g walnuts, chopped

50g poppy seeds

Preheat the oven to 190C/375F/ gas 5

Method

Cream the butter and sugar. gradually beat in the egg yolks and add the honey. Sift the flour, salt and spices together and add to the mixture, a little at a time. Fold in the walnuts and half the poppy seeds. Whisk the egg whites until stiff and fold gently into the mixture. Sprinkle poppy seeds over the top

Spoon into an 8in cake tin and bake for 50-60 minutes.

When cool store in an air tight container.