Description
This moist and flavorful Honey Cake is a delightful dessert featuring a rich honey-infused batter topped with almond flakes and soaked in a warm, fragrant honey syrup. Perfect for special occasions or an indulgent treat, it 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
- 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) or 160°C fan. Butter and line a 20cm (8″) round or springform cake pan with baking paper on the base and sides to prevent sticking.
- Whisk Dry Ingredients: In a small bowl, whisk together the plain flour, baking powder, and kosher salt until evenly combined.
- Cream Butter and Honey: Using a handheld mixer or stand mixer with a whisk attachment, cream the unsalted butter and honey together for about 3 minutes until the mixture is smooth and fluffy, scraping down the sides halfway through.
- Add Eggs and Flour: Add one egg at a time, mixing with a wooden spoon for 30 seconds after each addition until mostly incorporated. After each egg, add about one-quarter of the dry flour mixture and stir until the batter begins to come together. Repeat until all eggs and flour have been incorporated. The batter may look slightly curdled at times.
- Add Milk and Orange Zest: Stir in the warmed milk and optional orange zest until the batter is almost completely smooth. The batter should be thick but soft.
- Bake the Cake: Transfer the batter into the prepared pan, smooth the surface with a spatula, then sprinkle the almond flakes evenly over the top. Bake for 45 minutes or until a knife inserted in the center comes out clean.
- Cool in Pan: Remove the cake from the oven and allow it to cool in the pan for 30 minutes to avoid density when soaked with syrup.
- Make Honey Syrup: While the cake cools, combine honey and water in a small saucepan. Bring to a gentle boil over medium-low heat and simmer for 5 minutes. Add lemon juice if using and boil for an additional 2 minutes. Remove from heat and let cool for 10 minutes.
- Poke Holes and Soak Cake: Using a skewer, poke approximately 30 holes evenly across the cake surface between almond flakes. Pour one-quarter of the warm honey syrup over the cake, allowing it to soak in before repeating three more times. Let the cake soak for 15 minutes to absorb the syrup fully.
- Serve: Serve the cake warm, removing springform pan sides if used. Optionally top with vanilla ice cream, cream, or additional toasted almonds for extra indulgence.
Notes
- Use room temperature ingredients to ensure smooth batter consistency.
- Do not skip cooling the cake in the pan before soaking it with syrup to prevent it from becoming too dense.
- Orange zest is optional but enhances the honey flavor.
- To remove the cake from a regular pan, run a knife around the edges while warm, then carefully invert onto a plate.
- Store leftover cake covered in the refrigerator for up to 3 days; reheat gently before serving.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
