Honey Cake
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About Honey Cake
Honey is a remarkably versatile ingredient, cherished not only as a wholesome alternative to sugar but also for its healing properties in traditional remedies—think morning lemon-honey drinks or soothing mixtures with Tulsi for sore throats. Beyond health concoctions, honey shines in salads, curries, and, most delightfully, in desserts.
This Honey Cake was crafted for a formal party and quickly became the star of the evening. Its delicate sweetness and moist texture, paired perfectly with a cup of coffee, made it an irresistible winner that captured everyone's attention and taste buds!
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Recipe Time & More
Ingredients
- 2 cup All Purpose Flour (Maida, or flour, or maida plus plain flour maida)
- 1 cup Honey
- 1 cup Refined Oil (or butter butter)
- 1 cup Powdered Sugar
- 2 tsp Baking Powder
- 6 Eggs
- 2 tsp Vanilla Essence
- 1/2 cup Milk (or cream cream)
- 2.5 drops Yellow Colour (optional, or lemon lemon)
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Instructions
- Preheat oven to 200°C.Prepare an angel cake pan,a bundt pan or any cake pan (of similar volume) you like.
- Take butter/oil and sugar in a large bowl and beat with an electric beater till smooth and creamy.Add honey and beat for 5 minutes.Add eggs beating well after each addition.
- The mixture would initially be a little "tight" but will normalise after the addition of the 4th egg.Add the vanilla essence and colour (if using) and mix well.
- Sift flour and baking powder in a bowl.Add 2 tbsp at a time to the honey-egg mixture and beat with the electric beater until all the flour is used up.
- Pour into the prepared cake pan and thump on the kitchen countertop to remove any excess air from inside.Transfer to the oven and reduce heat to 180°C.Bake for 20 - 25 minutes till risen and with a beautiful dark brown top.
- A skewer inserted in the centre should come out clean.
- Cool for 30 minutes inside the pan and take out on a plate.Cool to room temperature and slice to make approximately 20 portions.Store in an airtight glass container.Serve with tea or coffee.
Recipe Notes
NOTE : I have served it plain but if you want you can either drizzle the top with honey or make a glaze of honey and lemon juice or honey,milk and vanilla essence and pour on top.Either ways delicious!
Additional Tips
- For a richer honey flavor, use a robust, floral honey like wildflower or orange blossom, and drizzle a thin layer of warm honey over the cake immediately after baking to enhance moisture and aroma.
- If you prefer a lighter texture, separate the eggs and beat the whites until stiff peaks form before gently folding them into the batter—this will create a fluffier crumb.
- To make this cake dairy-free, ensure the recipe’s oil is plant-based (such as sunflower or canola), and consider serving it with coconut whipped cream for a tropical twist.
- For an eye-catching presentation, sprinkle finely chopped pistachios or edible dried rose petals on top of the cake after glazing with honey.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 226kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 7.8g | Sugar: 17g
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Amrita Iyer
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This looks so tasty! Thank you.
Such a flavorful dish! Can’t wait to taste it.
Such a beautiful dish! Can’t wait to try it.
Absolutely mouthwatering! Thanks for sharing.