Honey Cake
A honey-sweetened cake with a soft crumb, sliced almonds, and warm honey syrup soaked into the top. Serve it warm, plain or with ice cream or cream.
By Cookin' Kitchen
- Total: 1 hour
- Servings: 10 servings
Recipe
Honey Cake
A honey-sweetened cake with a soft crumb, sliced almonds, and warm honey syrup soaked into the top. Serve it warm, plain or with ice cream or cream.
Cookin' · https://cookin.club/recipes/honey-cake
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Servings
- 10
Ingredients
For 10 servings
Honey cake
Honey syrup
For serving
Equipment
- 20cm/8-inch round cake pan or springform pan
- Baking paper
- Small bowl
- Handheld beater or stand mixer with whisk attachment
- Wooden spoon
- Skewer
Instructions
Honey Cake
Step 1: Preheat the oven to 180°C/350°F (160°C fan).
Step 2: Butter and line the base and sides of a 20cm/8-inch round cake pan or springform pan with baking paper.
Step 3: Whisk the flour, baking powder, and salt together in a small bowl.
Step 4: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway through, until smooth and fluffy. Use a handheld beater on speed 7 or a stand mixer fitted with a whisk attachment.
Step 5: Switch to a wooden spoon. Add one egg and mix for 30 seconds, until mostly incorporated; the mixture may look curdled. Add one-quarter of the flour and mix until the batter comes together. Continue alternating an egg with a portion of flour until all the eggs and flour have been added.
Step 6: Stir in the milk and orange zest until the batter is almost completely smooth. It should be quite thick but soft.
Step 7: Scrape the batter into the prepared pan and smooth the surface. Sprinkle with the almond flakes. Bake for 45 minutes, or until a knife inserted into the center comes out clean.
Step 8: Remove the cake from the oven and leave it to cool in the pan for 30 minutes before soaking it with syrup.
Tip: Cooling helps the cake settle before it is soaked.
Step 9: Meanwhile, make the syrup. Bring the honey and water to a gentle boil over medium-low heat and boil for 5 minutes. Add the lemon juice and boil for 2 more minutes. Remove from the heat and cool for 10 minutes.
Step 10: Use a skewer to poke about 30 holes across the cake, between the almond flakes. Pour one-quarter of the warm honey syrup over the surface; if using a springform pan, set it on a plate in case it leaks. Once most of the syrup has soaked in, repeat three more times, waiting between pours. Leave the cake to soak for 15 minutes.
Step 11: Serve warm. Remove the sides of the springform pan, or serve the cake directly from the pan. Serve plain or add any of the suggested toppings.
Notes
For a flour substitution, self-raising flour can be used, but the cake may dome more; gently press the dome down after baking so the syrup can soak in. Cake flour is not suitable because it makes the sponge too soft.
Keep the butter around 18°C/64°F: it should be soft enough to whip but not greasy. If it is above 20°C/68°F, chill it briefly before using.
For cold eggs, cover them with warm, not hot, tap water for 5 minutes, then wipe dry. Leftovers keep in the refrigerator for 4 days. Warm a slice in the microwave for 30 seconds, or reheat the cake covered in the oven for around 15 minutes.
Nutrition per serving
- Calories
- 376 kcal
- Fat
- 20 g
- Saturated fat
- 12 g
- Carbohydrates
- 48 g
- Sugar
- 38 g
- Fiber
- 1 g
- Protein
- 4 g
- Sodium
- 150 mg
- Cholesterol
- 115 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This honey cake gets its sweetness from honey rather than sugar, then receives another layer of honey flavor from syrup poured over the warm cake. Sliced almonds add a crunchy topping.
Serve the cake warm for a soft, pudding-like dessert. It can also be topped with vanilla ice cream or cream, extra toasted almonds, or a drizzle of warm honey.
Use room-temperature butter and eggs for a batter that comes together easily. A pinch of orange zest is optional and enhances the honey flavor.
The honey syrup is made with honey, water, and a little lemon juice. The lemon juice is optional.
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