-
1
Preheat the oven to 160C fan/180C/gas mark 4.
-
2
Cream together the butter and sugar until pale and fluffy; this takes about 5 minutes in a kitchen mixer fitted with a paddle, or a little longer with a hand mixer.
-
3
Crack the eggs into a bowl and give them a quick mix.
-
4
Slowly add them to the butter and sugar mixture, along with 1 tablespoon of the flour, beating all the time.
-
5
Next add the lemon zest, the honey and the remaining flour.
-
6
Give it all a really good mix until well incorporated.
-
7
Put about half of the cake mixture into the prepared tin and level it out with a spatula.
-
8
Place 2 rows of blackberries (about 10 berries) and 1 row of raspberries (about 4 berries) on the mixture.
-
9
Gently put the rest of the mixture into the tin and place another row of berries on top; gently push them down so they are just visible.
-
10
Bake in the centre of the oven for 4050 minutes, until a skewer inserted in the centre comes out clean.
-
11
The cake should feel firm to the touch and not wobbling.
-
12
I place a piece of foil loosely over the cake for the last 10 minutes or so to stop it getting too dark.
-
13
Dont worry, though, this cake is meant to have a dark caramelized crust.
-
14
Leave the cake to cool in the tin for about 10 minutes, then tip it out upside down onto a wire rack to cool completely.
-
15
To make the icing, juice one of the zested lemons and strain the juice.
-
16
Place the icing sugar and 1 tablespoon of honey into a bowl.
-
17
Add the lemon juice a little at a time until you have a thick, glossy icing.
-
18
If you add too much liquid and it goes too runny, just add a little more icing sugar.
-
19
Place the cake on your presentation plate and drizzle over the icing.
-
20
I use a disposable piping bag, but you could use a spoon.
-
21
Take your time and decorate the top of the cake with the rest of the berries and a few mint leaves.
-
22
Dip a teaspoon into the jar of honey and lightly drizzle over the fruit for an amazing finish.
