Greek Honey Cake

225g Unsalted Butter
250g Clear Greek Honey ( 2 tbsp extra to glaze - optional)
100g Dark Muscovado Sugar
3 Large Eggs
300g Self Raising Flour

1. Preheat the Oven to 160C.
2. Melt butter with honey & Sugar in a pan over a low heat. Boil for 1 minute then leave to cool
3. Beat eggs into the honey mixture.
4. Sift the flour and pour in the egg and honey
5. Pour mixture into a 20cm silicone mould ( or buttered cake tin)
6. Pour mixture in to tin and bake for approx 1 hour until well risen and golden brown. The cake should spring back when pressed.
7. Turn out onto wire rack. Warm 2 tbsp honey and brush onto top of cake to glaze. Leave to cool.