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Easy Honey Cake Recipe

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This moist and fragrant honey cake is sweetened naturally with honey, soaked in a warm honey syrup, and topped with crunchy almond flakes. It’s simple to prepare yet elegant enough for gatherings, perfect served plain, with whipped cream, or alongside vanilla ice cream.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: European-Inspired
  • Diet: Vegetarian

Ingredients

1 cup plain flour

1 1/2 tsp baking powder

1/2 tsp kosher salt

225 g (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

2/3 cup honey (for syrup)

1/4 cup water (for syrup)

3/4 tsp lemon juice, optional but recommended (for syrup)

Vanilla ice cream, for serving (optional)

Whipped cream, for serving (optional)

Lightly toasted almond flakes or slivered almonds, for serving (optional)

Instructions

  1. Preheat oven to 350°F (180°C) or 320°F (160°C fan). Butter and line an 8-inch round or springform cake pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and honey until smooth and fluffy, about 3 minutes.
  4. Add eggs one at a time, mixing briefly, and alternate with flour until fully incorporated.
  5. Stir in milk and orange zest until smooth. The batter should be thick yet soft.
  6. Pour into prepared pan, smooth the top, and sprinkle with almond flakes.
  7. Bake for about 45 minutes, or until a knife inserted in the center comes out clean.
  8. Cool the cake for 30 minutes in the pan.
  9. Meanwhile, make the syrup by gently boiling honey and water for 5 minutes. Add lemon juice and simmer for 2 minutes more. Let cool slightly.
  10. Poke holes in the cake and pour the warm syrup over in stages, allowing it to soak in. Let sit for 15 minutes.
  11. Serve warm, plain or with whipped cream, vanilla ice cream, or extra almonds.

Notes

  • Add cinnamon, cardamom, or ginger for a spiced version.
  • Infuse the syrup with chamomile, lavender, or citrus peel for a floral twist.
  • Swap almonds for walnuts, pistachios, or sunflower seeds.
  • Use orange juice instead of lemon juice for a brighter flavor.
  • Bake as muffins for individual servings.
  • Stores well in the fridge up to 4 days; reheat gently before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/easy-honey-cake-recipe/