NutritionSortLoading...
Loading...

CAKE

▢ 150 g plain flour / all-purpose flour (Note 1)

▢ 1 ½ tsp baking powder

▢ ½ tsp cooking salt (kosher salt)

▢ 225 g unsalted butter , at room temperature (Note 2)

▢ 225 g honey

▢ 200 g large eggs , at room temperature (Note 3)

▢ 45 ml milk , preferably full-fat, slightly warmed

▢ 1 pinch orange zest , optional (brings out honey flavour)

▢ ⅓ cup almond flakes

Select allAdd

HONEY SYRUP

SortLoading...
Loading...

▢ 225 g honey

▢ 60 ml water

▢ ¾ tsp lemon juice (recommended but optional)

Select allAdd

TOPPING OPTIONS FOR SERVING

SortLoading...
Loading...

▢ Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds

Select allAdd

1. Preheat the oven to 180°C/350°F (160°C fan).

2. Prepare cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).

3. Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.

4. Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy.

5. Add eggs and flour: Add one egg, mix with a wooden spoon for 30 seconds until mostly incorporated into the batter. Then add in ¼ of the flour and mix until the batter comes together. Repeat again until you've used all the eggs.

6. Milk and zest: Stir in the milk and orange zest, stir until the batter is almost completely smooth.

7. Bake 45 min: Scrape batter into the prepared pan, smooth the surface and sprinkle with almonds. Bake for 45 minutes or until a knife inserted into the centre comes out clean.

8. Cool 30 min: Remove cake from the oven. Cool for 30 minutes in the pan.

9. Honey Syrup: Meanwhile, make the syrup. Bring the honey and water to a gentle boil for 5 minutes. Add the lemon juice and boil for 2 more minutes. Remove from heat, cool for 10 minutes.

10. Poke and soak: Poke about 30 holes all across the surface using a skewer. Pour ¼ of the warm Honey Syrup across the surface. Repeat 3 more times, waiting between pours for the syrup to soak in. Leave the cake to soak for 15 minutes.

11. Serve: Serve warm. Remove the springform pan sides, or serve it straight out of the cake pan.