Honey Cake

Introduction

Honey cake is a delightful dessert that brings to mind warmth and comfort. With its rich flavor and moist texture, this cake is perfect for any occasion. Whether it’s a festive celebration, a casual gathering, or just a treat for yourself, honey cake never disappoints. Its sweet taste combined with the unique aroma of honey makes it a favorite among many.

Why Make This Recipe

Making honey cake is not just about baking; it’s about creating memories. This recipe is simple and uses ingredients that are easy to find. It allows you to enjoy the delicious blend of honey and almonds, which is a classic combination. The cake is versatile—you can serve it warm or cool, plain or with your favorite toppings. Plus, it fills your home with a lovely scent as it bakes!

How to Make Honey Cake

Making honey cake is an enjoyable process. Follow these steps for a perfect result:

Ingredients:

1 cup plain flour (Note 1)
1 1/2 tsp baking powder
1/2 tsp cooking salt (kosher salt)
225g (1 cup) unsalted butter, at room temperature (Note 2)
2/3 cup honey
4 large eggs, at room temperature (Note 3)
3 tbsp milk, preferably full-fat, slightly warmed
1 pinch orange zest, optional (brings out honey flavor)
1/3 cup almond flakes
2/3 cup honey (for the syrup)
1/4 cup water
3/4 tsp lemon juice (recommended but optional)
Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds (for serving)

Directions:

Preheat the oven to 180°C/350°F (160°C fan).
Prepare the cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).
Whisk dry ingredients: Whisk together the flour, baking powder, and salt in a small bowl.
Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes until smooth and fluffy.
Add eggs and flour: Add one egg, mix until mostly incorporated, and then add 1/4 of the flour. Repeat until all eggs are used.
Milk and zest: Stir in the milk and orange zest until the batter is almost smooth.
Bake: Scrape the batter into the prepared pan, smooth the surface, and sprinkle with almonds. Bake for 45 minutes or until a knife comes out clean.
Cool: Allow the cake to cool in the pan for 30 minutes.
Make Honey Syrup: Boil honey and water for 5 minutes; add lemon juice and boil for 2 more minutes.
Poke and soak: Poke holes in the cake and pour warm syrup over it multiple times, allowing it to soak in.
Serve: Enjoy warm, either directly from the pan or remove the sides of the springform.

How to Serve Honey Cake

Serve honey cake warm for the best experience. You can enjoy it on its own, or dress it up with vanilla ice cream or whipped cream. Lightly toasted almond flakes or slivered almonds make great toppings too!

How to Store Honey Cake

To store honey cake, keep it in an airtight container at room temperature. It can last for about 3-4 days. If you want it to stay fresh for longer, you can refrigerate it or freeze slices wrapped well in cling film.

Tips to Make Honey Cake

Ensure the butter is at room temperature for easy mixing.
Mix the ingredients gently so that you don’t overwork the batter.
Feel free to adjust the sweetness by adding more or less honey to the syrup.

Variation

You can add spices like cinnamon or nutmeg for a warm flavor, or incorporate nuts other than almonds for a different crunch!

FAQs

Q: Can I use whole wheat flour instead of plain flour?
A: Yes, whole wheat flour can be used, but it will change the texture slightly.

Q: Is it necessary to add orange zest?
A: While optional, orange zest enhances the honey flavor and adds a nice aroma.

Q: Can I make this cake ahead of time?
A: Absolutely! Honey cake can be made a day in advance, and it often tastes even better the next day as the flavors meld together.

Honey Cake

A delightful dessert filled with the rich flavor of honey, perfect for any occasion. Enjoy it warm or cool, plain or with toppings like ice cream or toasted almonds.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Dessert

Cuisine American, Baked Goods

Servings 8 servings

Calories 320 kcal

Ingredients

For the cake

1 cup plain flour Note 1
1.5 tsp baking powder
0.5 tsp cooking salt (kosher salt)
225 g unsalted butter, at room temperature Note 2
2/3 cup honey
4 large eggs, at room temperature Note 3
3 tbsp milk, preferably full-fat, slightly warmed
1 pinch orange zest, optional brings out honey flavor
1/3 cup almond flakes

For the honey syrup

2/3 cup honey
1/4 cup water
3/4 tsp lemon juice recommended but optional

For serving

Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds

Instructions

Preparation

Preheat the oven to 180°C/350°F (160°C fan).
Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).
Whisk together the flour, baking powder, and salt in a small bowl.
In a separate bowl, cream the butter and honey for 3 minutes until smooth and fluffy.
Add one egg, mix until mostly incorporated, and then add 1/4 of the flour. Repeat until all eggs are used.
Stir in the milk and orange zest until the batter is almost smooth.

Baking

Scrape the batter into the prepared pan, smooth the surface, and sprinkle with almonds.
Bake for 45 minutes or until a knife comes out clean.
Allow the cake to cool in the pan for 30 minutes.
Boil honey and water for 5 minutes; add lemon juice and boil for 2 more minutes.
Poke holes in the cake and pour warm syrup over it multiple times, allowing it to soak in.
Enjoy warm, either directly from the pan or remove the sides of the springform.

Notes

To store honey cake, keep it in an airtight container at room temperature for about 3-4 days. For longer freshness, refrigerate or freeze slices wrapped in cling film. Ensure butter is at room temperature for easy mixing and mix gently to avoid overworking the batter. Adjust sweetness by adding more or less honey to the syrup. Spices like cinnamon or nutmeg can be added for a warm flavor, or nuts other than almonds can be used for a different crunch.

Keyword Baking, Celebration, Dessert, Honey, Honey Cake