Honey Cake

My boyfriend asked me to make this cake. It is one of his favourite desserts being Eastern European. It turned out better than I expected. I will be making it more in the future. It was my first time trying a honey cake, and I surpassed my expectations.


  • 200g (7 oz) butter, some for greasing.
  • 2 eggs
  • 200g (7 oz) caster sugar
  • 200ml (7 fl) clear honey
  • 1tsp bicarbonate of soda
  • 1 tbsp white wine vinegar
  • 300g (10 oz) plain flour
  • 150-200g (5-7oz) pecans or walnuts, half left whole and the rest toasted and roughly crushed.

For the Cream:

  • 500ml (7 fl oz) soured cream
  • 100g (3.5 oz) caster sugar
  • 1 grated zest and 1/2 juice of lemon.


  • Preheat oven to 180C/160C fan assisted/350F/Gas Mark 4.
  • Lightly grease 4 x 24cm (9 1/2 inch) cake tins or if you have two, you can cook in 2 batches.
  • Mix the eggs, butter, sugar and clear honey together in a large heatproof bowl.
  • Place the bowl over a saucepan of simmering water. Give the mixture a stir to help the butter to melt, then mix an electric whisk until the mixtures becomes warm and fluffy. Se aside and let it cool.
  • Place the bicarbonate of soda in a cup and pour the vinegar over the soda. Tip the foaming mixture into the honey mixture and stir vigorously.
  • Gradually fold the mixture in the flour to form a thick but fluid batter.
  • When ready, spoon one-quarter of the mixture into each of the prepared cake tins and bake for 15 minutes or until the cakes are golden.
  • After the 15 minutes, the sponges will still be soft while warm so let them cool before taking them out of their tins. If you rush to take them out immediately, they will break. (If you are cooking in batches, still allow the cakes to cool before baking the next batch).

To make the cream:

  • Put the soured cream into a large bowl and whisk with an electric whisk. Add the sugar slowly and whisk some more.
  • Add the lemon zest and juice and then whisk again until the cream is fluffy. You can add more lemon juice if you want.
  • Use half the cream to sandwich the 4 sponge cakes together. Use the remaining cream to cover the top and sides.
  • Alternatively, you can crush all the nuts and sprinkle them evenly all over.

Your cake is finished and ready to eat. Enjoy!

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