• 3 eggs, separated
  • 200g clear honey
  • 50g white flour
  • 60ml clear honey to serve
Beat the egg whites together loosely then continue to beat until they form stiff peaks. Meanwhile, beat the egg yolks and honey together until creamy. Fold the egg yolk and honey mixture into the stiff egg whites using a spatula or large spoon. Once the egg yolk and honey mixture has been incorporated, add the flour and fold gently into the aerated eggs. Spoon the resulting mixture into an earthenware (eg casserole) dish and place into an oven pre-heated to 170degC (~340degF) for twenty minutes then reduce the temperature to 150degC (300degF) and cook for a further 30 minutes, or until the top is nicely crisp.

Remove from the oven, check the cake for done-ness then pour 60 ml of honey into a pan. Heat this until liquid and pour over the cake. Serve immediately.