Description
This classic Honey Cake is a moist and tender cake infused with the rich sweetness of honey and a subtle hint of orange zest. Topped with toasted almond flakes and soaked in a fragrant honey syrup, it's perfect for serving warm alongside vanilla ice cream or cream for a delightful dessert experience.
Ingredients
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 full-fat milk, slightly warmed
- 1 pinch orange zest (optional)
Topping and Syrup
- 1/3 cup almond flakes
- 2/3 cup honey
- 1/4 cup water
- 3/4 tsp lemon juice (recommended, optional)
- Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds (for serving, optional)
Instructions
- Preheat the oven and prepare pan: Set oven to 180°C (350°F) or 160°C fan. Butter and line an 8-inch (20cm) round or springform cake pan with baking paper on the base and sides for easy removal.
- Whisk dry ingredients: In a small bowl, combine the plain flour, baking powder, and kosher salt ensuring they are well mixed.
- Cream butter and honey: In a separate larger bowl, cream together the softened unsalted butter and 2/3 cup honey for about 3 minutes using a handheld mixer or stand mixer with a whisk attachment until the mixture is smooth and fluffy, scraping the bowl sides halfway through.
- Add eggs and flour incrementally: Add one egg at a time to the creamed butter and honey, mixing each egg in with a wooden spoon for about 30 seconds until mostly incorporated (the batter may look curdled). After each egg, add one quarter of the dry flour mixture and mix gently until the batter comes together. Repeat until all eggs and flour are combined.
- Add milk and orange zest: Stir in the slightly warmed milk and optional orange zest until the batter is almost completely smooth. The batter should be thick yet soft.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Sprinkle with almond flakes evenly. Bake in the preheated oven for about 45 minutes or until a knife inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 30 minutes. This step is crucial to avoid the cake becoming too dense when soaked with syrup.
- Make the honey syrup: While the cake cools, combine 2/3 cup honey and 1/4 cup water in a saucepan over medium-low heat. Bring to a gentle boil and cook for 5 minutes. Add 3/4 tsp lemon juice, then boil for an additional 2 minutes. Remove from heat and let cool for 10 minutes.
- Poke and soak the cake: Using a skewer, poke approximately 30 holes evenly across the cake's surface between the almond flakes. Slowly pour about one quarter of the warm honey syrup over the cake, allowing it to absorb before repeating three more times. After the final pour, let the cake soak for 15 minutes.
- Serve: Serve the honey cake warm. Remove the sides if using a springform pan or serve directly from the cake pan. Optionally accompany with vanilla ice cream, cream, or additional toasted almond flakes or slivered almonds for added texture and flavor.
Notes
- Note 1: Plain flour works best for a tender crumb; all-purpose flour is acceptable if plain isn’t available.
- Note 2: Room temperature butter ensures better creaming and a lighter cake texture.
- Note 3: Eggs at room temperature help the batter emulsify better and rise properly.
- Note 4: To remove the cake from a standard pan, run a knife around the edge before inverting onto a plate. Using a springform pan is recommended for easy removal.
