Rustic Honey Cake - Recipe of the Week
Updated: Sep 1
Total Time: 45 min
Servings: Should be 12, but I'm greedy! More like 5 or 6!
This cake isn't too sweet but will kick that sweet fix into touch. Add a couple of teaspoons of brown sugar or more honey to your liking. For an extra kick of sweetness, use a cocktail stick to poke holes into the top and sides of the cake, mix some honey or golden syrup with a tiny amount of warm water and drizzle over the top and sides of the cake. Wait 30 minutes or so before eating so the mixture soaks into the sponge.
Ingredients
1/2 cup unsalted butter, softened
1 cup honey
2 large eggs, room temperature
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 cups plain white flour
2 teaspoons baking powder
1/2 teaspoon salt (miss this ingredient if using salted butter)
Assorted fresh fruit and additional honey
Chopped pistachios or nuts of your choosing, optional
Butter: Mix softened unsalted butter into the batter to infuse the honey cake with rich flavours.
Honey: Use honey to enhance the sweet flavours and aid in browning the cake.
Eggs: The eggs help this honey cake maintain its shape and rise while baking.
Yogurt: The yogurt in this recipe contributes to the moist texture of the honey cake.
Vanilla extract: The vanilla extract enhances the sweet and warm flavours of the honey in this cake.
Plain flour: The plain flour used in this recipe helps the cake maintain its structure during baking.
Baking powder: This leavening agent helps the cake rise and become spongy.
Toppings: Top this honey cake with fresh fruit and crushed pistachios.
Directions
Step 1: Make the cake batter
Preheat the oven to 350°F/ 180°C (gas mark 4).
In a large bowl, beat the butter and honey until blended. Then, add the eggs, one at a time, mixing well after each addition.
Beat in the yogurt and vanilla extract.
In another bowl, whisk the flour, baking powder and salt. Mix the dry ingredients into the butter mixture.
Step 2: Bake the cake
For best results, use a cast iron skillet to bake the cake, but if you don't have one, use a normal baking tin.
Grease and flour a 9-inch cast-iron skillet or baking tin.
Transfer the batter to the pan or tin.
Bake the cake until a cocktail stick inserted in the centre comes out clean—about 30 to 35 minutes. Then, cool the cake completely in the pan or tin on a wire rack.
Handy tip: Never remove you cakes from the baking container until it is completely cooled or you risk the cake breaking apart.
Extra Step: Add your syrup/extra honey and water at this stage, after poking holes into your cake whilst its still warm. Be careful not to make the cake too sweet by adding too much drizzle.
Step 3: Serving up
You can either tip the skillet upside down and ease the cake onto a serving plate, or keep it rustic and serve it straight from the pan.
If using a baking tin, pop the cake in the tin onto a cake stand or serving plate, and remove the baking ring and tin bottom.
Decorate your cake with fresh fruit and a dusting of icing sugar if you wish to finish off the cake.
Serve the honey cake with fruit, additional honey and chopped pistachios, if desired.
Enjoy a slice (or two) of this honey cake with a lovely cup of tea, preferably served from a teapot!
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