Honey Cake
This traditional honey cake delights with its rich flavor and comforting texture, perfect for any occasion.
Ingredients
For the Cake
- 1 cup plain flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 2/3 cup honey
- 4 large eggs, at room temperature
- 3 tablespoons milk, slightly warmed
- 1 pinch orange zest (optional) Adds a fresh hint of citrus.
- 1/3 cup almond flakes For topping.
For the Honey Syrup
- 2/3 cup honey
- 1/4 cup water
- 3/4 teaspoon lemon juice (optional)
For Serving
- as needed Vanilla ice cream or cream Enhances the dessert.
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Grease a 20cm round pan with butter and line it with baking paper.
- In a bowl, combine the plain flour, baking powder, and kosher salt. Whisk well and set aside.
Mixing the Batter
- In another bowl, cream the room temperature butter and honey together until smooth and fluffy, about 3-5 minutes.
- Add the eggs one by one, mixing well after each addition.
- Gradually add the flour mixture, alternating with the slightly warmed milk. Mix until smooth.
- Stir in the orange zest if using.
- Pour the batter into the prepared pan and sprinkle almond flakes on top.
Baking and Soaking
- Bake in the preheated oven for about 45 minutes or until a knife inserted comes out clean.
- While the cake is baking, prepare the honey syrup by combining honey and water in a saucepan, heating until boiling for 5 minutes, then adding lemon juice and cooking for another 2 minutes.
- Once the cake is done, poke holes in the top and pour the warm syrup over it, allowing it to soak in. Let it rest for 15 minutes before serving.
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Notes
For best results, use room temperature ingredients. Store covered at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.