Honey Cake
Honey Cake is a delightful and sweet treat combining rich flavors and a moist texture, perfect for any occasion.
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.
Notes
Store any leftover Honey Cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, but bring to room temperature before serving. For added flavor, consider adding extra honey syrup after the cake cools. Experiment with different nuts if desired.