Sunday Magazine – August 18, 2019

S MAGAZINE ★ 18 AUGUST 2019 43

FOOD

inserted into the middle. Leave

the cake to cool fully before

turning out.

● To make the drizzle, put the

honey, sugar and water in a

saucepan. Simmer until the

sugar has dissolved and the

syrup has thickened.

● For the butter icing, cream

together the softened butter and

icing sugar until pale and fluffy.

● Add the honey and double

cream then whisk slowly until it is

a perfect spreadable consistency.

● Turn out the cooled bundt on

to a cake stand then spread the

honey butter cream over the top.

● Decorate the cake with fig

wedges and chopped pistachios

and drizzle with honey syrup just

before serving.

Honey and iced green tea

Serves: 4

Cooking time: 10-15 minutes

Preparation time: 5 minutes,

plus 2 hours’ cooling

2 tbsps loose green tea leaves

or 4 green teabags

2 tbsps honey

6 fresh ginger slices, peeled

4 mint sprigs

500ml (17½fl oz) boiling water

500ml (17½fl oz) cold water

2 lemons

● Place the green tea, honey,

ginger and 2 sprigs of the mint

in a large saucepan.

● Pour over the boiling water and

allow to infuse for 10-15 minutes,

depending on how strong you like

it. Strain into a large jug.

Everything

tastes better

with a generous

dollop of honey

Styled by Victoria Gray

Honey and fig bundt cake

Serves: 10

Cooking time: 1 hour

Preparation time: 45 minutes

For the bundt:

225g (8oz) butter, softened and

cubed, plus extra for greasing

350g (12oz) self-raising flour, plus

extra for dusting

400g (14oz) golden caster sugar

6 eggs

1 tsp vanilla-bean paste

50ml (2fl oz) orange-blossom honey

100ml (3½fl oz) whole milk

Zest of 1 orange

1 tsp cream of tartar

For the drizzle:

2 tbsps honey

50g (2oz) icing sugar

50ml (2fl oz) water

For the butter icing:

220g (8oz) butter, softened

375g (13oz) icing sugar

150g (5oz) honey

120ml (4fl oz) double cream

To decorate:

4 figs, sliced into wedges

100g (3½oz) pistachio nuts,

chopped

● Preheat the oven to 170°C/

325°F/gas mark 3. Lightly grease

a 25cm (9in) bundt tin with butter

and dust lightly with flour.

● For the bundt, cream together

the cubed butter and caster sugar

until it is smooth and pale.

● Whisk in 1 egg at a time until

they are all fully combined and the

mixture is smooth.

● Mix in the vanilla paste, honey,

milk and orange zest.

● In a separate bowl, sift the flour

and cream of tartar. Fold gently

into the batter until fully combined.

● Spoon the mixture into the tin

and give it a gentle tap so the top

is level and all the gaps filled.

● Put the tin in the middle of the

oven and bake for 50 minutes

until the cake is lightly golden and

a toothpick comes out clean when

Honey and

iced green tea

PHOTOGRAPHS: WINFRIED HEINZE