Moist HONEY CAKE recipe using only pure honey (no additional sugar!)

Preheat your oven to 180 C or 350 F and lightly grease an 8x3 inch cake tin, lining the bottom with parchment paper.

Sift together the dry ingredients: 120 g of plain all-purpose flour, 30 g of cornstarch, 1 and 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Mix well with a whisk and set aside.

In a large bowl, add 56 g of melted unsalted butter, 52 g of unflavored vegetable oil, 1 and 1/2 teaspoon of vanilla, and 2 large room temperature eggs. Whisk until well combined and smooth.

In a small bowl, combine 120 g of whole milk and 170 g of pure honey. Heat in the microwave for about 30 seconds, then continue heating until hot to the touch, mixing to combine (it may look curdled, which is fine).

Add the sifted dry ingredients to the egg mixture and mix gently with a whisk until just combined. Then add the hot honey milk mixture and mix until just combined and smooth.

Pour the batter into the prepared cake tin and drop it lightly on the counter to remove large air bubbles. Sprinkle 25 g of sliced almonds evenly over the top.

Bake in the oven for 30 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Allow the cake to cool in the tin for about 20 minutes. Run a thin knife along the edges to release the cake, then turn it out onto a wire rack and then onto a cake stand, right side up.

To make the glaze, combine 10 g of honey with 8 g of unsalted butter and heat in the microwave until the butter is melted. Mix well.

Using a pastry brush, gently brush the honey butter glaze over the top of the cake.

Equipment Needed

Dietary

Allergens