Name: Honey Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: European
Ingredients: 1 cup plain flour; 1 1/2 tsp baking powder; 1/2 tsp kosher salt; 225g (1 cup) unsalted butter, at room temperature; 2/3 cup honey; 4 large eggs, at room temperature; 3 tbsp milk, preferably full-fat, slightly warmed; 1 pinch orange zest (optional); 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, optional)

Ingredients

1 cup plain flour

1 1/2 tsp baking powder

1/2 tsp kosher salt

225g (1 cup) unsalted butter, at room temperature

2/3 cup honey

4 large eggs, at room temperature

3 tbsp milk, preferably full-fat and slightly warmed

1 pinch orange zest (optional)

1/3 cup almond flakes

2/3 cup honey (for 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)

Instructions

Step 1: Preheat the oven to 180°C (350°F), or 160°C if using a fan oven. Butter and line a 20cm (8″) round or springform cake pan with baking paper on the base and sides.

Step 2: Whisk together the flour, baking powder, and salt in a small bowl to combine the dry ingredients evenly.

Step 3: In a separate bowl, cream the butter and 2/3 cup honey together using a handheld beater or stand mixer fitted with a whisk attachment. Beat for about 3 minutes until the mixture is smooth and fluffy, scraping down the sides halfway through.

Step 4: Add the eggs one at a time. After adding each egg, mix with a wooden spoon for about 30 seconds until mostly incorporated. The batter may look curdled at this stage.

Step 5: After each egg, add about a quarter of the flour mixture and stir until the batter begins to come together. Repeat until all eggs and flour are used.

Step 6: Stir in the warm milk and orange zest, mixing until the batter is almost completely smooth. The batter should be thick but soft.

Step 7: Pour the batter into the prepared pan, smooth the surface, and sprinkle almond flakes evenly on top.

Step 8: Bake for 45 minutes or until a knife inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 30 minutes to prevent it from becoming dense when soaked.

Step 9: While the cake cools, prepare the honey syrup. Combine 2/3 cup honey and water in a saucepan and bring to a gentle boil over medium-low heat for 5 minutes. Add lemon juice, boil for 2 more minutes, then remove from heat and let cool for 10 minutes.

Step 10: Using a skewer, poke about 30 holes evenly across the cake’s surface between the almond flakes. Pour a quarter of the warm syrup over the cake and allow it to soak in before repeating three more times. Let the cake soak for an additional 15 minutes once all syrup has been added.

Step 11: Serve the honey cake warm by removing the springform pan sides or serving directly from the cake pan. It is delicious plain or topped with vanilla ice cream, cream, or extra toasted almonds.

Tips & Variations

Use full-fat milk slightly warmed to help blend the batter smoothly and maintain moisture in the cake.

If you don’t have orange zest, a splash of vanilla extract can add a lovely complementary flavor to the honey.

For a nut-free version, omit the almond flakes and consider sprinkling the top with toasted coconut instead.

The syrup soaking step is essential for a moist texture—do not skip it or reduce the amount of syrup used.

Letting the butter come to room temperature helps with creaming and produces a lighter cake texture.

FAQs

Can I make this honey cake gluten-free?

Yes, substitute the plain flour with a gluten-free flour blend that suits baking. Be sure to use one that includes xanthan gum or add a small amount yourself for structure.