PINENUT AND HONEY SQUARES

THIS IS A LOVELY, SUMMERY CAKE IDEAL FOR AFTERNOON LUNCHEONS UNDER THE TREES

INGREDIENTS

250 G SOFT BUTTER

2 CUPS CASTER SUGAR

3/4 CUP SOUR CREAM

6  EGGS

2 CUPS PLAIN FLOUR

1/4 CUP SELF-RAISING FLOUR

1/2 CUP PINE NUTS

1 TABLESPOON TREACLE SUGAR

1/4 CUP HONEY

METHOD

X LINE A 23CM LAMINGTON PAN WITH BAKING PAPER AND PRE-HEAT THE OVEN TO 170 C

X BEAT THE BUTTER AND CASTER SUGAR TOGETHER UNTIL IT IS LIGHT AND FLUFFY. ADD THE EGGS ONE AT A TIME. STIR IN THE SOUR CREAM AND FLOURS IN 2 BATCHES. 

X POUR THE MIXTURE  INTO THE LINED TIN AND BAKE FOR 15 MINUTES.

X WHILE THE CAKE IS BAKING, MIX TOGETHER THE TREACLE SUGAR AND PINE NUTS.

X CAREFULLY REMOVE THE CAKE FROM THE OVEN AND QUICKLY SPRINKLE WITH THE PINE NUT AND SUGAR MIXTURE. 

X PUT THE CAKE STRAIGHT BACK  INTO THE OVEN AND BAKE FOR ANOTHER 45 MINUTES. (KEEP AN EYE ON THE NUTS WHILE THEY BAKE, IN MY EXPERIENCE THEY TEND TO BROWN RATHER QUICKLY SO I OFTEN PUT A PIECE OF TINFOIL OVER THE CAKE ONCE THE NUTS ARE BROWNED TO MY LIKING.)

X REMOVE THE CAKE FROM THE  TIN.

X IN A SMALL SAUCEPAN, HEAT THE HONEY UNTIL IT IS HOT AND RUNNY, POUR IT OVER THE CAKE AND LEAVE TO COOL.