Description
A moist and flavorful Honey Cake that perfectly balances the sweetness of honey with the subtle zest of orange and a crunchy almond topping. This classic dessert is tender, rich with butter and eggs, and complemented beautifully with a drizzle of honey glaze. Serve it warm with vanilla ice cream or cream for an indulgent treat.
Ingredients
Scale
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)
Toppings and Glaze
- 1/3 cup almond flakes
- 2/3 cup honey
- 1/4 cup water
- 3/4 tsp lemon juice (recommended but optional)
- Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds for serving
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a bowl, sift together the plain flour, baking powder, and kosher salt to ensure they are well combined and aerated.
- Cream butter and honey: In a separate large bowl, beat the room temperature unsalted butter with 2/3 cup honey until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition to create a smooth batter. If using, add the orange zest at this stage to enhance the honey flavor.
- Combine wet and dry ingredients: Gradually fold in the dry ingredients alternately with the warmed milk, starting and ending with the dry ingredients, mixing just until combined to keep the cake light.
- Pour batter and add almonds: Pour the batter into the prepared cake pan and sprinkle the almond flakes evenly over the top for a crunchy texture.
- Bake: Place the cake in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Prepare honey glaze: While the cake bakes, combine 2/3 cup honey, 1/4 cup water, and 3/4 tsp lemon juice in a small saucepan over low heat. Stir until the honey is fully dissolved and the mixture is slightly thickened. Remove from heat and set aside.
- Glaze the cake: As soon as the cake comes out of the oven, use a skewer to poke holes evenly across the surface and pour the warm honey glaze over the cake to soak in, enhancing moisture and flavor.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Serve with vanilla ice cream, cream, and optionally topped with lightly toasted almond flakes or slivered almonds.
Notes
- Ensure butter and eggs are at room temperature for better batter consistency and rise.
- Orange zest is optional but recommended to highlight the natural honey flavors.
- Use full-fat milk for richness, but any milk can be substituted if necessary.
- Toasting the almond flakes before sprinkling enhances their flavor and crunch.
- The glaze can be adjusted by adding or reducing lemon juice based on your preference for tartness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
