Ingredients
Cooking oil spray, to grease
200g unsalted butter, melted
3/4 cup caster sugar
1/2 cup classic honey, plus extra, to drizzle
3 free-range eggs, lightly beaten
3/4 cup Greek-style yoghurt
Finely grated zest of 1 lemon
1 3/4 cups self-raising flour
Edible flowers, to serve
HONEY ICING
1/2 cup icing sugar mixture
2 Tbsp classic honey
20g unsalted butter, melted
Method
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Preheat oven to 160C. Spray base and sides of a 24cm-wide, 11cm-tall (with 5cm centre ring) bundt tin with cooking oil.
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Pour butter into a large bowl. Add sugar, honey, eggs, yoghurt and zest. Use a hand whisk to combine until smooth.
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Sift in flour then stir until just combined. Spoon into prepared tin, smooth surface and bake for 40 minutes or until cooked when tested with a skewer. Set aside in tin for 10 minutes to cool slightly. Turn out onto a wire rack for 15 minutes to cool if serving warm or set aside on rack to cool completely.
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Just before serving, to make honey icing, sift icing sugar into a medium bowl. Stir in honey and melted butter, mixing until smooth. Stir in 1 tsp hot water. Drizzle icing over warm or cooled cake. Drizzle with a little extra honey and garnish with edible flowers to serve.