Honey Cake

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.

👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●pan
●bowl
●whisk
●wooden spoon
●knife

📝 Preparation Steps

Honey Cake:

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

Prepare 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, scraping down the sides halfway, until smooth and fluffy. (Speed 7 handheld beater or stand mixer fitted with whisk attachment).

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.

(1 cup) unsalted butter (, at room temperature (Note 2))225 glarge eggs (, at room temperature (Note 3))4

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.

(1 cup) unsalted butter (, at room temperature (Note 2))225 gmilk (, preferably full-fat, slightly warmed)3 tbsporange zest (, optional (brings out honey flavour))1 pinch

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.

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.

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.

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.

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!

Nutrition Facts

calories

376 kcal

fat Content

20 g

serving Size

1 serving

fiber Content

1 g

sugar Content

38 g

sodium Content

150 mg

protein Content

4 g

trans Fat Content

1 g

cholesterol Content

115 mg

carbohydrate Content

48 g

saturated Fat Content

12 g

unsaturated Fat Content

6 g

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