Healthy Chocolate Spiced Cake
|All flower honey||8 Ounce (220 Gram)|
|Plain flour||8 Ounce (220 Gram)|
|Rye flour||2 1⁄4 Ounce (60 Gram)|
|Unsweetened cocoa powder||4 1⁄2 Tablespoon|
|Baking powder||2 Teaspoon|
|Mixed spice||2 Teaspoon|
|Dark brown sugar||3 Ounce (85 Gram)|
|Milk||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Unsalted butter||2 1⁄4 Ounce, creamed (65 Gram)|
Preheat the oven to 180°C (350°F), gas mark 4.
Bring the honey to the boil, remove from the heat and leave until lukewarm.
Sift the two flours, cocoa, baking powder and mixed spice into a bowl.
In a separate, larger bowl, beat the egg and sugar with a balloon whisk, add the milk and creamed butter, and then the warm honey.
Stir in the sifted ingredients and mix well to obtain a smooth, even texture.
Butter and flour a 20-cm/8-inches square baking tin, or a 500-g (1-lb) loaf tin.
You can vary the shape of your spice cake by using differently shaped tins.
Bake in the preheated oven for about 45 minutes.
Turn out of the baking tin immediately and leave to cool on a wire rack.