Honey Cake

Honey Cake

15 minutes mins
Recipe video above. All too often, honey cakes lack any discernible honey flavour. But you can't miss the flavour in this one, that's for sure! You'll love how this is made only using honey, no sugar at all, and how the soft cake gets soaked with honey syrup hot out of the oven.Serve warm for the best eating experience. Brilliant as a pudding-like cake dessert to finish off a cosy dinner.

Ingredients

  • 1 cup plain flour

    Note 1

  • 1 1/2 tsp baking powder
  • 1/2 tsp cooking salt

    kosher salt

  • 225g unsalted butter

    at room temperature, 1 cup

  • 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 flavour

  • 1/3 cup almond flakes
  • 2/3 cup honey
  • 1/4 cup water
  • 3/4 tsp lemon juice

    recommended but optional

  • Vanilla ice cream

    cream, lightly toasted almond flakes or slivered almonds

Directions

  1. 1

    Honey Cake:

  2. 2

    Preheat the oven to 180°C/350°F (160°C fan).

  3. 3

    Prepare cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).

  4. 4

    Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.

  5. 5

    Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy. (Speed 7 handheld beater or stand mixer fitted with whisk attachment).

  6. 6

    Add eggs and flour – Add one egg, mix with a wooden spoon for 30 seconds until mostly incorporated into the batter (mixture will looked curdled). Then add in 1/4 of the flour and mix until the batter comes together. Repeat again – mixing in 1 egg, then a portion of flour – until you've used all the eggs.

  7. 7

    Milk and zest: Stir in the milk and orange zest, stir until the batter is almost completely smooth. The batter should be quite thick, but soft.

  8. 8

    Bake 45 min: Scrape batter into the prepared pan, smooth the surface and sprinkle with almonds. Bake for 45 minutes or until a knife inserted into the centre comes out clean.

  9. 9

    Cool 30 min: Remove cake from the oven. Cool for 30 minutes in the pan – don’t skip this else the cake gets too dense when soaked with syrup.

  10. 10

    Honey Syrup: Meanwhile, make the syrup. Bring the honey and water to a gentle boil for 5 minutes over medium-low heat. Add the lemon juice and boil for 2 more minutes. Remove from heat, cool for 10 minutes then use per below.

  11. 11

    Poke and soak: Poke about 30 holes all across the surface using a skewer (between the almond flakes). Pour 1/4 of the warm Honey Syrup across the surface (if using a springform pan, put it on a plate in case it leaks). Once it mostly sinks in, repeat 3 more times, waiting between pours for the syrup to soak in. Then leave the cake to soak for 15 minutes.

  12. 12

    Serve: Serve warm. Remove the springform pan sides, or serve it straight out of the cake pan (Note 4 for removing from cake pan). I typically serve it plain. However Topping Options suggested above would never be turned away!

Honey Cake

Honey Cake

5.0(31)15 min15 minutes mins

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 31 ratings

recipetineats.com
5.0(31 reviews)
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About this Recipe

Craving a honey cake that actually tastes like honey, not just sugar? This recipe delivers an unmistakable honey flavor, promising a soft, pudding-like dessert experience that truly satisfies.

What sets this honey cake apart is its commitment to pure honey goodness. It's crafted using only honey, completely omitting granulated sugar, ensuring that rich, complex honey flavor shines through. The secret to its incredible texture and depth? The warm cake is lovingly soaked with a simple honey syrup right out of the oven, transforming each bite into a melt-in-your-mouth delight.

Prepare for a truly comforting dessert that feels both elegant and homemade. You'll find this cake wonderfully soft with a moist, almost pudding-like consistency, bursting with the natural sweetness and aromatic notes of honey. The optional orange zest subtly enhances these flavors, creating a harmonious and memorable treat. While the prep time is about 45 minutes, the simple steps make it a rewarding project for any home baker.

Customization & Serving Ideas

This versatile honey cake welcomes your personal touch. While the recipe suggests full-fat milk for richness, feel free to use your preferred milk if needed. The pinch of orange zest is optional but highly recommended to elevate the honey's natural aroma. For the honey syrup, a dash of lemon juice is also suggested; it brightens the sweetness and is a lovely addition. To serve, consider a sprinkle of lightly toasted almond flakes or slivered almonds for a delightful textural contrast. If you're looking for a dairy-free option for the cake itself, substitutions for butter and milk would be required, though not specified by the recipe.

This Honey Cake is brilliant as a warm, comforting pudding-like dessert, perfect for finishing off a cozy dinner. Serve it with a dollop of vanilla ice cream or fresh cream to complete the experience.

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