No Sugar Real Honey Cake

Indulge in this honey cake, where the sweetness is drawn purely from the natural golden nectar of raw real honey. This is a delightful treat, made without refined sugar.

Take our pure Acacia honey for a lower glycemic version or one of our Medium honey varieties for maximum flavour. The pure honey flavour permeates the crumb, leaving it exquisitely soft and moist.

Ingredients

•  

  Honey Cake

  1 cup plain or spelt flour

  1 1/2 tsp baking powder

  1/2 tsp cooking salt (Sea salt)

  225g (1 cup) unsalted butter at room temperature

  2/3 cup Maters and Co honey

  4 large eggs, at room temperature

  3 tbsp milk, preferably full-fat, slightly warmed

  1 pinch orange zest , optional (brings out honey flavour)

  1/3 cup almond flakes

  
  

  Honey Syrup

  2/3 cup Maters and Co honey

  1/4 cup water

  3/4 tsp lemon juice (recommended but optional)

  
  

  Toppings

  Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds

Method

Honey Cake

1. Preheat the oven to 180°C/350°F (160°C fan).
2. Prepare cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides)
3. Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.
4. Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy. 
5. Add eggs and flour – Add one egg, mix with a wooden spoon for 30 seconds until mostly incorporated into the batter (mixture will looked curdled). Then add in 1/4 of the flour and mix until the batter comes together. Repeat again – mixing in 1 egg, then a portion of flour – until you've used all the eggs.
6. Milk and zest: Stir in the milk and orange zest, stir until the batter is almost completely smooth. The batter should be quite thick, but soft.
7. Bake 45 min: Scrape batter into the prepared pan, smooth the surface and sprinkle with almonds. Bake for 45 minutes or until a knife inserted into the centre comes out clean.
8. Cool 30 min: Remove cake from the oven. Cool for 30 minutes in the pan – don’t skip this else the cake gets too dense when soaked with syrup.
9. Honey Syrup: Meanwhile, make the syrup. Bring the honey and water to a gentle boil for 5 minutes over medium-low heat. Add the lemon juice and boil for 2 more minutes. Remove from heat, cool for 10 minutes then use per below.
10. Poke and soak: Poke about 30 holes all across the surface using a skewer (between the almond flakes). Pour 1/4 of the warm Honey Syrup across the surface (if using a springform pan, put it on a plate in case it leaks). Once it mostly sinks in, repeat 3 more times, waiting between pours for the syrup to soak in. Then leave the cake to soak for 15 minutes.
11. Serve: Serve warm. Remove the springform pan sides, or serve it straight out of the cake pan.

Recipe adapted from https://www.recipetineats.com.