Tuesday, January 4

HFW's honey wholemeal cake

My housemate Paul made this delicious cake yesterday, following a recipe of Hugh Fearnley-Whittingstall from his River Cottage Everyday book. The wholemeal flour gives it a slightly coarser texture, but the honey keeps it moist and delish, tasting fresh even the next day. The recipe can be found here, on the Guardian website.

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