David Beckham made a honey cake (and you can too)

Our beloved Becks has tried his hand at baking, and now we can’t get the thought of honey cake out of our heads.

On Sunday, David Beckham posted an Instagram story showing him measuring out delicious-looking honey before adding sugar and butter and attempting to whisk the mixture with only one hand.

Despite the somewhat questionable method, Becks then showed us the finished product and we have to admit, we were suitably impressed. (And it certainly looked more appetising than some of Brooklyn’s cooking attempts.)

Papa Becks’ video showed him drizzling icing over the cake and while it looked a little overbaked on the sides (which the footballer admitted to) he said his daughter Harper loved it.

Who doesn’t love a fluffy sweet treat?

Becks’ recipe was a little short on details, so for those drooling right now, we’ve got our hands on the ultimate honey cake recipe!

Try this Waitrose Honey Cake recipe

Ingredients:

• 2 eggs
• 140g light brown soft sugar
• 180g dark clear honey, such as Rowse Dark & Rich, plus 3 tbsp for drizzling
• 70g plain soya or dairy yogurt, plus extra to serve (optional)
• 110ml vegetable or sunflower oil
• 115ml strong black tea, cooled
• 1 tsp vanilla extract
• 220g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp fine sea salt
• ½ orange (scrubbed), zest
• ¼ tsp allspice
• 1 tsp ground cinnamon

Method:

1. Preheat the oven to 180ºC, gas mark 4, and grease and line a 900g loaf tin with baking parchment. In a large bowl, using a balloon whisk (the batter is loose, so an electric mixer might be a little splashy), whisk together the eggs, sugar and honey, followed by the yogurt, oil, tea and vanilla, until smooth.
2. In another bowl, use a fork to mix together the flour, baking powder, bicarbonate of soda, salt, orange zest, allspice and cinnamon together. In three additions, tip the flour mixture on top of the wet ingredients, whisking gently each time, until you have a bronze, blended batter.
3. Transfer the batter to the lined loaf tin and bake for 50 minutes-1 hour, or until a skewer comes out clean. Cover the cake after 40 minutes if it’s browning too fast. Once the cake has cooled, warm a little extra honey in a small pan, then pour over the top of the cake. It’s lovely served with extra yogurt, if liked.

For the recipe and nutritional info head to the Waitrose page here.

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