Honey Cake is a delightful and sweet treat that hails from various culinary traditions. It’s a wonderful cake that combines rich flavors and a moist texture, making it perfect for any occasion. Whether you’re celebrating a special event or simply wanting a sweet snack, this cake stands out with its warm honey essence and comforting aroma.
Why Make This Recipe
Making Honey Cake is a rewarding experience. The ingredients are simple and easy to find, yet they come together to create a rich dessert. This cake is not only delicious but also versatile. You can serve it as a dessert at dinner, as an afternoon tea snack, or even during festive celebrations. Plus, who can say no to a cake that fills your home with the sweet smell of honey while it bakes?
How to Make Honey Cake
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
- 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: Preheat your oven to 350°F (180°C). Grease a cake pan with butter and lightly flour it.
Mix Dry Ingredients: In a bowl, whisk together the plain flour, baking powder, and salt.
Cream Butter and Honey: In another bowl, cream the unsalted butter and 2/3 cup of honey until light and fluffy.
Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture. Mix well. Then pour in the warmed milk and mix until smooth. If using, fold in the orange zest.
Add Almond Flakes: Gently fold in the almond flakes to the batter.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 40-45 minutes, or until a toothpick comes out clean.
Make Honey Syrup: While the cake is baking, prepare the honey syrup. In a small saucepan, combine 2/3 cup honey, 1/4 cup water, and lemon juice (if using). Bring to a boil over medium heat, then reduce heat and let simmer for a few minutes.
Brush the Cake: When the cake is done, remove it from the oven and let it cool for a few minutes. While still warm, brush the honey syrup generously over the top. Let the cake cool completely in the pan.
How to Serve Honey Cake
Serve your Honey Cake slices warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of cream for added richness. You can also sprinkle lightly toasted almond flakes or slivered almonds on top for a nice crunch.
How to Store Honey Cake
Store any leftover Honey Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, but be sure to bring it to room temperature before serving to enjoy its full flavor.
Tips to Make Honey Cake
- Make sure your ingredients, especially the eggs and butter, are at room temperature for the best texture.
- If you want extra honey flavor, consider adding more honey syrup on top after the cake has cooled.
- You can experiment with different nuts if you’d like; walnuts or pistachios can add unique flavors.
Variation
You can add spices like cinnamon or ginger to the batter for a spiced version of Honey Cake. Another variation includes adding cocoa powder or dark chocolate for a sweeter and richer flavor.
FAQs
Q: Can I use less honey in the recipe?
A: Yes, you can reduce the amount of honey, but it will affect the flavor and texture of the cake.
Q: Can I freeze Honey Cake?
A: Yes, Honey Cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to keep it fresh. Thaw it in the refrigerator when you’re ready to enjoy it.
Q: What can I use instead of almond flakes?
A: If you have nut allergies, you can omit the nuts altogether or replace them with seeds like sunflower seeds or pumpkin seeds.
Honey Cake
Ingredients
Dry Ingredients
- 1 cup plain flour Note 1
- 1.5 tsp baking powder
- 0.5 tsp cooking salt (kosher salt)
Wet Ingredients
- 225 g unsalted butter, at room temperature Note 2
- ⅔ cup honey Used in batter and syrup
- 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
- ¼ cup water
- ¾ tsp lemon juice, recommended but optional
For Serving
- Vanilla ice cream, cream, lightly toasted almond flakes, or slivered almonds For serving
Additional Ingredients
- ⅓ cup almond flakes
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease a cake pan with butter and lightly flour it.
- In a bowl, whisk together the plain flour, baking powder, and salt.
- In another bowl, cream the unsalted butter and 2/3 cup of honey until light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Gradually add the dry ingredients to the butter mixture. Mix well. Then pour in the warmed milk and mix until smooth.
- If using, fold in the orange zest.
- Gently fold in the almond flakes to the batter.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick comes out clean.
Making Honey Syrup
- While the cake is baking, prepare the honey syrup. In a small saucepan, combine 2/3 cup honey, 1/4 cup water, and lemon juice (if using).
- Bring to a boil over medium heat, then reduce heat and let simmer for a few minutes.
Finishing the Cake
- When the cake is done, remove it from the oven and let it cool for a few minutes.
- While still warm, brush the honey syrup generously over the top. Let the cake cool completely in the pan.
