How to make honey cake

Honey cake is an easy dessert you can learn to make, with different recipe variations, depending on the occasion and your flavour preferences. That being said, the fundamentals are always the same.

Firstly, gather the following ingredients:

• 300g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• A pinch or two of salt
• 1 teaspoon ground cinnamon
• 200g honey
• 150g granulated sugar
• 120ml vegetable oil
• 2 large eggs
• 240ml warm water

The method is simple:

1. Preheat your oven to 180°C while greasing a 23cm cake pan.
2. Using a large bowl, sift and stir together the flour, baking powder, baking soda, salt and cinnamon.
3. In another bowl, whisk together the honey, sugar and oil.
4. Next, beat the eggs into the wet mixture one at a time.
5. Gradually add the flour mixture to the wet one. Alternate between adding flour with pouring in a little of the warm water to help all the ingredients combine thoroughly.
6. Pour the cake mix into the prepared pan and put into the oven.
7. Bake for 45 minutes or until a toothpick inserted into the centre comes out clean.
8. Keep baking for a further 5 to 10 minutes if the toothpick test doesn’t get clean results.
9. Once baked, allow the cake to cool in its pan for 10 minutes, before transferring to a wire rack to cool completely out of its pan.

How to make different types of honey cake?

The following recipe variations offer a delightful twist on the classic honey cake recipe above.

Russian honey cake

Medovik, or Russian honey cake, is made using a different method. You will need:

• 3 large eggs
• 200g granulated sugar
• 1 tablespoon honey
• 1 teaspoon baking soda
• 450g plain flour
• 400ml sour cream

1. Preheat the oven, as with the standard recipe, to 180°C.
2. In a large bowl, beat all three eggs, mixing in the sugar until the mixture is light and fluffy.
3. Next, gently heat the honey in a non-stick saucepan until it becomes runny and mix in the baking soda.
4. Combine the honey with the egg mixture.
5. Gradually add the flour, working it by hand until a soft dough forms.
6. Divide the dough into several equal parts — this recipe should give you enough dough for six to eight pieces.
7. Roll out each part into a thin layer and cut them into a circle using your cake pan.
8. Bake each layer in the oven for five minutes until they’re golden in colour.
9. Take the layers out of the oven and let them cool down. In the meantime, whip the sour cream until it has a thick, smooth consistency.
10. Assemble the cake by spreading sour cream over each layer and placing them on top of one another until each has cream on either side, except for the very top layer.
11. Refrigerate your Russian honey cake overnight before serving it the next day.

Devonshire honey cake

To make Devonshire honey cake, follow the standard honey cake recipe with these minor alterations:

• Add 1 tablespoon of grated lemon zest to the wet ingredients.
• Replace half of the water with semi-skimmed milk.
• After baking, brush the top of the cake with a mixture of 2 tablespoons of honey combined with 1 tablespoon of warm water to make a glaze.

FAQ

What type of honey works best for honey cake?

Honey with a smooth, flowing texture that can be poured from its container is ideal for honey cake, as it blends easily with the other ingredients. Wildflower honey and Manuka honey are both popular to use, but sourcing local honey from your area is always a better choice.

What are the best spices to add to honey cake?

Ground allspice and cloves are good choices for honey cake. Though not a spice, the zest of an orange is a popular addition for an extra burst of tangy flavour. Saffron is also widely used as an additional ingredient, not only for its delightful taste but also for the rich colour it brings to the cake.

How to keep honey cake moist

Adding a glaze to your honey cake, as with Devonshire honey cake, will help prevent it from drying out. Keep your cake in a sealable container or tin after cutting into it. Wrapping it in parchment paper will also help. In the case of Russian honey cake, keep your cake in the fridge and only take it out when you are ready to serve – although serve it at room temperature to bring out the rich flavours.

How long does honey cake last?

When wrapped up and placed in an airtight container, a honey cake should last for up to one week. Russian honey cake, due to the sour cream, will need to be stored in the fridge, but it will stay fresh for about a week after baking.