Editor's note: I know I said that the Farming Today bees were off to their own blog a little while ago but we've now decided that they should stay here, on the Radio 4 blog, for the rest of the season. We've grown attached to them (and we like the honey). And, in a follow-up email, Charlotte appeals to you:
"I could really do with some pointers from people who have made this cake before! Is the oven too hot? in a fan oven does it matter which shelf it goes on? should I use a less runny honey? And in less than a month can I produce a cake I won't be ashamed to take to the Royal? Help">Google Delia Smith - of course she knows - so I charge back downstairs to set the oven to 170 degrees C... Wait for it to heat up... Put cake in. Sit back and wait to taste my triumph.
I am not sure what happened next. I can't blame the family, as the kids were in bed and my husband at work... But somehow I forgot all about the cake. I only ed when a singed smell spread through the house.
The 'cake' was more a burnt biscuit. It hadn't risen much at all, and was almost on fire when I rescued it from the oven. There is no photo. I am too cross.
So Honey Cake 1 went in the bin. Tonight I am attempting honey cake 2, having invested in an apron, a smaller cake tin, some butter and worked out how to set the alarm on my mobile phone. What can possibly go wrong?
