Description
This classic Honey Cake is a moist, fluffy treat infused with the sweetness of honey and a hint of orange zest, topped with crunchy almond flakes and soaked in a rich honey syrup. Perfectly balanced and served warm, it’s an irresistible dessert that pairs beautifully with vanilla ice cream or cream.
Ingredients
Scale
Honey Cake
- 1 cup plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt (cooking salt)
- 225g (1 cup) unsalted butter, at room temperature
- 2/3 cup honey
- 4 large eggs, at room temperature
- 3 tbsp full-fat milk, slightly warmed
- 1 pinch orange zest (optional)
- 1/3 cup almond flakes
Honey Syrup
- 2/3 cup honey
- 1/4 cup water
- 3/4 tsp lemon juice (recommended but optional)
Topping Options for Serving
- Vanilla ice cream
- Cream
- Lightly toasted almond flakes or slivered almonds
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C/350°F (160°C fan). Butter and line a 20cm/8″ round or springform cake pan with baking paper on the base and sides.
- Whisk Dry Ingredients: In a small bowl, whisk together the plain flour, baking powder, and kosher salt to combine evenly.
- Cream Butter and Honey: In a separate mixing bowl, cream the unsalted butter and honey for about 3 minutes using a handheld mixer or stand mixer with whisk attachment at speed 7. Scrape down the sides midway until the mixture is smooth and fluffy.
- Add Eggs and Flour in Portions: Add one egg at a time, mixing each for 30 seconds with a wooden spoon until mostly incorporated (batter will look curdled). After each egg, add about 1/4 of the dry flour mixture and gently mix until the batter comes together. Repeat until all eggs and flour are incorporated.
- Incorporate Milk and Zest: Stir in the warmed milk and optional orange zest until the batter is almost smooth. The texture should be thick yet soft.
- Bake the Cake: Transfer the batter to the prepared pan, smooth the surface with a spatula, and sprinkle the almond flakes evenly on top. Bake for 45 minutes, or until a knife inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 30 minutes to prevent it from becoming dense when soaked with syrup.
- Prepare Honey Syrup: While the cake cools, combine honey and water in a saucepan over medium-low heat. Bring to a gentle boil and cook for 5 minutes. Add lemon juice, continue boiling for 2 more minutes, then remove from heat and let cool for 10 minutes.
- Pierce and Soak Cake: Use a skewer to poke about 30 holes evenly across the cake surface between almond flakes. Pour about 1/4 of the warm honey syrup over the cake, allowing it to soak in before repeating three more times. After the final pour, let the cake soak for an additional 15 minutes.
- Serve: Serve the honey cake warm. Remove the sides of the springform pan if used, or serve directly from the cake pan. Optionally, top with vanilla ice cream, cream, or toasted almonds.
Notes
- Allow the cake to cool in the pan to avoid a dense texture after syrup soaking.
- Using room temperature eggs and butter helps achieve a smooth, fluffy batter.
- If using a springform pan, placing it on a plate during syrup soaking helps catch any drips.
- Warm syrup penetrates the cake better for moistness.
- Orange zest is optional but enhances honey’s flavor beautifully.
- Top with your favorite creamy or nutty accompaniments for added indulgence.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 320
- Sugar: 21g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
