Honey Cake

Honey Cake

Honey Cake

This is an Eastern European cake, dense and sweet and imbued with the rich aroma of honey and almond.  It is best served slightly warmed with sweetened ricotta or sour cream. 

The centre of this cake stays very moist and soft - it is not a light sponge!  It makes a lovely pudding without the icing, adding a little whipped cream to serve instead.

½ cup sugar
2 tablespoons softened butter (or oil)
Honey Cake1 cup sour cream, buttermilk or even yoghurt
2 cups self raising flour
2 tablespoons almond meal
5 tablespoons honey, warmed
½ teaspoon baking powder
2 eggs
Zest and juice of a lemon
1 teaspoon almond essence
2 tablespoons flaked almonds

For the Honey syrup:
4 tablespoons honey
Zest and juice of a lemon
Generous pinch of nutmeg

Pre-heat oven to 170°C

Add the almond essence, eggs, butter and sugar to the sour cream/buttermilk, mix well and leave to stand for about 15 minutes to let the sugar partially dissolve.

Sift the flour with the baking powder and mix into the creamed mix.  Add the honey, lemon juice and zest and whisk gently to combine.

Line a high sided ring cake tin with baking paper or butter very well.  Add a few flaked almonds to the tin, sticking them to the sides of the pan with a little butter to ensure they are evenly spaced, then pour in the cake batter.

Bake in a moderate oven for 45 minutes, or until a skewer can be removed cleanly. 

To make the honey syrup, put the syrup ingredients to a generous bowl and heat in the microwave for a few seconds until runny.

Once the cake is cooked through, turn out onto a wire rack to cool.  While still just warm, brush over the honey syrup.

Top with a cream cheese icing, a few flaked almonds and some lemon zest.