These cute little Spiced Honey Seed Cakes are a tasty morsel with morning coffee. They are best eaten on the day of baking but they do freeze well if you want to store some of them up for another day. I won’t claim that they are any healthier than any other kind of cake, but they do have seeds in, which is kind of healthy! The compensation of honey for half the usual sugar content feels quite virtuous too. (Or am I just kidding myself?) Anyhow, they taste great and have a fabulous, slightly bouncy texture that makes them really satisfying with coffee…
You can vary the seeds you use – I like sesame and sunflower seeds because I find they go pleasantly chewy in the baking process – but you could certainly experiment with whatever seeds take your fancy.
- 175g self raising flour
- 175g butter or margerine
- 90g caster sugar
- 2 tablespoons of runny honey
- 3 eggs
- 1 teaspoon of dried mixed spice
- Half a teaspoon of dried cinnamon
- 1 level tablespoon of sunflower seeds
- 1 level tablespoon of sesame seeds
- Place the flour, butter, sugar, honey, eggs and spices in the food processor and pulse for 10 seconds.
- Scrape down the edges of the bowl with a spatula and pulse again for 5 seconds.
- Add the seeds and mix through by hand.
- Grease each of the holes in a mini muffin baking tray with butter to ensure the cakes don't stick. (You can use paper cases if you prefer.)
- Spoon the mixture into the greased baking tray, aiming for no more than half depth in each.
- Sprinkle a few seeds on the top of the mixture.
- Put the cakes into a preheated oven (medium heat, about 160 degrees) for ten minutes.
- Allow the cakes to cook fully before removing them from the baking tray. Use a knife to help gently lift the cakes out.