This wonderful cake always reminds me of Easter at my grandmother’s house. We’d devour huge slices of moist and sweet honey cake at teatime and sneak away any leftovers for breakfast the next day!
Comfort baking at its best, this cake is easy to make and can be enjoyed at any time of the day, whether breakfast, brunch, teatime, or even at Iftar.
Here’s how to make this delicious seasonal baking treat. Please let me know in the comments if you give it a try!
Seasonal spring baking: Honey cake
Light and golden, this delicious honey cake is the perfect easter breakfast treat! My seasonal baking recipe is perfect if you’re looking for a yummy springtime bake.
Ingredients
Here’s what you need to make a gorgeous honey cake for 16 to 20 people
- 130g all-purpose flour
- 1tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 400g butter at room temperature
- 90g honey
- 95g white granulated sugar
- 4 large eggs
- 2tsp vanilla extract
- 50 ml buttermilk
- 100g toasted almonds
For the syrup:
- 260g white granulated sugar
- 320ml honey
- 320ml water
- Juice and zest of 1 orange
- 2 cinnamon sticks
Instructions
My light and sweet honey cake recipe
- Preheat the oven to 180°C
- Start by making the syrup. Place all the ingredients together in a pan and bring to a high heat, stirring constantly so the syrup doesn’t burn. When the syrup becomes thick like honey, take off the heat and put aside
- Grease a 9-inch (23cm) cake tin with butter and dust with flour
- Mix the flour, baking powder, baking soda, and cinnamon in a bowl. Set aside
- Beat the butter, honey, and sugar together using a handheld electric mixer with a paddle attachment, then add the eggs and vanilla. Add half of the dry ingredients and the buttermilk, followed by the rest of the dry ingredients. Take care not to overmix the batter, as this makes the cake dense and heavy
- Pour the batter into the cake pan and bake for about 45 to 50 minutes or until a toothpick comes out clean
- When the cake is out of the oven, poke several holes in it with a toothpick and pour over the syrup. Let the syrup sink in and cool, then turn the cake onto a serving platter. Sprinkle the toasted almonds on top to decorate
This cake will last up to four days in an airtight container at room temperature.
Notes
Making honey cake: my top tips
- While you might be tempted to dig into this yummy cake straightaway, it tastes best when you’ve let it rest for a couple of hours – it’s worth the wait, I promise!
- If you’re not a fan of toasted almonds, why not try walnuts or pistachios instead?
- If you’ve not got any buttermilk, stir half a teaspoon of lemon juice into 50ml of milk and leave for half an hour
Nutrition
- Serving Size: 16 to 20 people
Keywords: Seasonal baking, comfort baking
Check out more seasonal baking recipes in my new cookbook
Hungry for honey cake? I don’t blame you! This is one of my favourite comfort baking recipes as it’s so simple and tasty. Why not make a double batch of syrup – it keeps in the fridge for up to two weeks. That way, you can easily make another honey cake whenever you want!
If you’re craving more light and fresh seasonal baking recipes, you’ll find lots of delicious ideas on my website as well as my new cookbook, Sweet Love.
