Learn how to make the perfect honey cake recipe with Chef Jeena.
Honey is fantastic sweetener for desserts, biscuits and of course cakes.
There are many different varieties of honey. In this cake recipe Chef uses eucalyptus honey for the cake batter and some clover honey for the filling. Eucalyptus honey has a delicious toffee flavor, any clear honey can be used in this honey cake recipe.
This delicious cake can be sliced in half and filled with fresh cream or simply slice the cake as a whole and serve with a dollop of fresh cream or creme fraiche.
Chefs honey cake has a beautiful golden color and a wonderful moist spongy texture, combine this with a delectable honey flavor and this honey cake is a winner!
If you love the taste of honey then there is no doubt about how much you will adore this honey cake recipe.
Ingredients for honey cake
1/3 cup Soft light brown sugar
4 level Tbsp Honey (Eucalyptus honey)
4 level Tbsp Condensed milk
1/3 cup of Margarine
2 medium Eggs
1 cup Plain flour
1/2 tsp Bicarbonate of soda
1/2 tsp baking powder
Pinch salt
1/2 tsp Vanilla essence
Freshly whipped double cream or a Creme fraiche/Cream cheese filling
Honey can be added to sweeten the filling with lemon zest or a touch of lemon juice.
(The honey cake is a sweet cake so don't overly sweeten the filling unless you have a huge sweet tooth. Add a little honey at a time until it is perfect for your taste. Leaving the filling with a slight sour zing compliments the cake and tastes fabulous.)
To measure the honey and condensed milk:
Take a tablespoon in one hand and use the other hand to dip a teaspoon into the honey. Let the honey slip and drizzle from off the teaspoon into the tablespoon until the tablespoon is full and level.
Do this method for both the honey and condensed milk for perfect measurements.
Briefly stir together with a spoon then whisk.
Add all of the dry ingredients and two eggs.
Mix well.
Bake in a hot oven at gas mark 5 for 25 minutes, do not open the oven door during the first stage of cooking.
Turn the oven down to gas mark 3 and bake for a further 20-30 minutes.
Leave the honey cake to cool in the tin for 10 minutes then remove and finish cooling on a wire rack.
Once cool carefully use a bread knife to slice the cake in half.
Spread with fresh cream or other filling of your choice.
Place the lid of the honey cake on top of the cream filling and dust with powdered sugar.
The cake keeps very well in the fridge and tastes fabulous the next day.
This cake will keep in the fridge for as long as the cream filling does.
