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Honey Cake Recipe

★★★★★

4.8 from 112 reviews
  • Author: lilan
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Diet: Kosher

Description

This classic Honey Cake is a moist and fragrant dessert featuring a rich blend of honey and butter, tender almond flakes, and a luscious honey syrup soak. Baked to golden perfection and enhanced with a hint of orange zest, this cake is ideal for enjoying warm, either plain or topped with vanilla ice cream or cream for an extra indulgent treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt

Wet Ingredients

  • 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)

Toppings and Syrup

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven. This ensures the cake bakes evenly at the correct temperature.
  2. Prepare Cake Pan: Butter and line a 20cm (8 inch) round cake pan or springform pan with baking paper on both the base and sides. This prevents sticking and makes removal easier.
  3. Whisk Dry Ingredients: In a small bowl, combine the plain flour, baking powder, and kosher salt. Whisk thoroughly to distribute leavening and salt evenly throughout the flour.
  4. Cream Butter and Honey: In a separate large mixing bowl, beat the unsalted butter with 2/3 cup honey using a handheld mixer or stand mixer with whisk attachment on medium-high speed for about 3 minutes until the mixture is smooth, fluffy, and pale in color. Scrape down the sides halfway through to ensure even mixing.
  5. Add Eggs and Flour: Incorporate the eggs one at a time. Add one egg, mix with a wooden spoon for 30 seconds until mostly combined (the batter may look curdled). Add about 1/4 of the dry ingredients and mix until the batter begins to come together. Repeat this process for each egg and portion of flour until all eggs and flour have been added.
  6. Add Milk and Orange Zest: Stir in the warmed milk and optional orange zest until the batter is almost smooth. The batter should be thick but soft and easily scoopable.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Sprinkle evenly with almond flakes. Bake in the preheated oven for 45 minutes or until a knife inserted in the center of the cake comes out clean.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 30 minutes. This resting period helps the cake set without becoming dense when soaked with syrup.
  9. Prepare Honey Syrup: While the cake cools, prepare the syrup. Combine 2/3 cup honey and 1/4 cup water in a small saucepan and bring to a gentle boil over medium-low heat for 5 minutes. Add 3/4 tsp lemon juice (optional) and boil for 2 more minutes, then remove from heat and let it cool for 10 minutes.
  10. Poke and Soak Cake: Using a skewer, poke around 30 holes evenly spaced across the cake’s surface, especially between the almond flakes. Pour about 1/4 of the warm honey syrup over the cake surface, allowing it to soak in. Repeat pouring the syrup 3 more times, waiting each time for absorption before pouring more. After final soak, leave the cake for another 15 minutes to fully absorb the syrup.
  11. Serve: Serve the honey cake warm. Remove the sides if using a springform pan or serve straight from the cake pan. Optionally, top with vanilla ice cream, cream, or toasted almond flakes for added texture and flavor enhancement.

Notes

  • Note 1: Plain flour refers to all-purpose flour.
  • Note 2: Using butter at room temperature allows it to cream easily with honey for a smooth batter.
  • Note 3: Eggs should be at room temperature for better incorporation into the batter ensuring even texture.
  • Note 4: To remove from a cake pan (if not springform), run a knife around the edge after cooling and invert onto a plate carefully.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Keywords: honey cake, almond honey cake, baked honey dessert, moist honey cake, orange zest honey cake, coated honey syrup cake

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Find it online: https://cooklilan.com/honey-cake-recipe/