The Great British Bake off is back! What beter time to give it a go...

Baking gives us time to switch off and focus on the careful process of creating the perfect loaf or the most beautiful macaron. “Working through the steps of a recipe in a methodical way means you don’t have time to concentrate on everything else that is whirring through your mind,” says John Whaite, former winner of the Great British Bake Off. Unlike modern technology, baking guarantees you a tangible result and the predictability of this can be calming and reassuring.

Download you printable version here

Ingredients for cake:

200g local honey
85g butter
240g plain flour
1tsp bicarbonate of soda
Pinch of salt
2 teaspoons of ground ginger
115g glace cherries, washed, dried and rolled in
a little flour (this stops them sinking in the
3 eggs
3tbsp whole milk


To decorate:

60g butter
115g cream cheese
260g icing sugar
1tsp vanilla extract
Edible flowers from your garden (herb flowers
work really well (thyme, chive etc.) or violas
and lavender look beautiful


1. Preheat oven to 140C fan (160 for non‐fanovens).

2. Warm the honey in a saucepan, add thebutter and stir gently until combined. Take off the heat and allow it to cool a little.

3. Mix the flour, bicarbonate of soda, salt andginger in a large bowl.

4. Beat the eggs and milk together, then whisk into the honey mixture.

5. Pour the honey mixture into the bowl with the dry ingredients, a little at a time and mixing as you go.

6. Tip the cherries in last.

7. Pour into a greased and lined 8‐inch square cake tin and bake for 1 ¼ to 1 ½ hours, until firm to the touch, covering the top with kitchen foil if it appears to be browning too quickly.

8. Cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely.

9. Beat softened butter, cream cheese, powdered sugar and vanilla extract until

10. Spread onto the top of your cake, leaving pretty swirls.

11. Decorate with edible flowers as desired.

We hope you enjoy making this delicious treat! 

As always we would love to see your creations, don't forget to tag us on social media or use #Portmeirion