How to make Honey Cake
Finish batter – Lastly, stir in the milk and orange zest. The finished batter is quite thick and will look a bit like whipped cream rather than completely smooth, as per the photo.
Scrape into pan – Scrape the batter into a baking paper-lined pan and smooth the surface. Even if you have a non-stick pan its best to line it with baking paper to ensure the cake doesn’t stick.
Sprinkle the batter surface with the flaked almonds.
Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Then take the cake out of the oven but leave it in the pan, and cool for 15 minutes. This is an important step, to let the cake settle before soaking in syrup. If you skip it, the cake ends up too dense (impatience is a virtue rarely rewarded in baking, as I often discover to my detriment!).
Next, we’re going to SOAK it in honey syrup! Make the syrup while the cake is resting.
2. Soaking in Honey Syrup
My favourite step is here. Nope, not the soaking part. I mean the cake-poking part! So satisfying … 😂
How to make Honey Cake
Make the Honey Syrup while the cake is cooling for 15 minutes.
Simmer the honey and water for 5 minutes to reduce. This concentrates the honey flavour, while heating the honey thins it so it gets absorbed more readily by the cake.
Add lemon juice and simmer for a further 2 minutes. Then cool the syrup for 5 to 10 minutes.
Poke holes in the cake, after it’s rested for 15 minutes. Bamboo or metal skewers work well. Poke with gusto, all the way down to the base – around 30 or more holes. Poke between the almonds so you don’t disturb them. (See … it’s a game … hence the appeal! 😂)
Honey syrup – Pour over the honey syrup in 4 goes, waiting between each pour for the syrup to soak in before doing the next. Use a spoon if needed to spread the syrup evenly across the surface. Then leave to soak for a good 15 minutes.
TIP: If your cake has a slight dome on it, lightly press the dome down with a spatula after baking to flatten the surface, else the syrup tends to just run off the cake and down the sides. Not the end of the world as it then gets absorbed by the base and sides of the cake. But it is nicer when the syrup has soaked the middle of the cake too.
And we’re done! See the section below for serving suggestions …
Close up of Honey Cake in baking pan
Serving and storing Honey Cake
This Honey Cake is best served warm because the cooler it gets, the denser it becomes. So serve it freshly made or else leftovers also reheat perfectly, making it ideal for making ahead too. To reheat, just 30 seconds in the microwave for a slice will do, or covered in the oven for around 15 minutes.
With its honey syrup-soaked crumb and crunchy toasted almond topping, I like serving this cake plain because there’s plenty of taste and texture going on here already. However, if you want to jazz it up, I would never discourage that! Try a big dollop of cream or vanilla ice cream (or BOTH!) with a an additional sprinkle of lightly toasted almonds (flakes or slivered), and a drizzle of extra warm honey. SO GOOD!
I think I just talked myself out of serving it plain – Bring on the toppings, on second thought!!! 😂
