It is doubtful that you’ll come across another cake that is quite so easy to make, yet rewards with such beautiful taste and moist crumb. Honey is the obvious star, bringing a touch of sunshine and happiness… subtle and well-balanced… demanding only a cup of tea as the perfect partner.
This flavourful Honey Cake has been making a regular appearance on our table for the past few months now. Spotted first on The Hungry Mum’s fabulous blog, who in turn had spotted it in a Donna Hay cookbook or website. The Hungry Mum made only one small change to the recipe, using yoghurt instead of sour cream… something I’m more than happy to adhere to, as Greek yoghurt can always be found in our fridge.
I must say that I hesitated in re-posting this recipe, which has already been covered so well by a fellow blogger (please do go and visit The Hungry Mum, to view this fabulous recipe and many more, through here or by using the link above); but as this is a cake that both myself and my children adore, I hope she won’t mind me promoting it here on Gather and Graze as well. My boys will then have no trouble finding it later in life, when they are searching for the perfect cakes to bake for their own families or friends. To the recipe below, I’ve also added weights for most of the ingredients (being my preferred way of measuring for baking)… and a pinch of salt, as is also my preference with baked treats.
- 260g (1¾ Cups) Self-Raising Flour (Sifted)
- 170g (¾ cup) Raw Caster Sugar
- Pinch of Salt
- 155g (2/3 Cup) Unsalted Butter (Melted)
- 170g (½ Cup) Honey
- 200g (¾ Cup) Greek Yoghurt (or Sour Cream)
- 3 Free-Range Eggs (Lightly Beaten)
- 1 Tablespoon Icing (Powdered) Sugar (for dusting the top)
Pre-heat the oven to 180°C. Grease and line the base of a 24cm round cake tin (or 25cm fluted cake tin if you have one).
In a mixing bowl, whisk together the flour, sugar and salt.
Place all other ingredients in a separate mixing bowl. Stir well, until combined and light in texture.
Add the dry ingredients to the wet ingredients and fold gently until combined. Pour into the cake tin and bake in the pre-heated oven for about 35-40 minutes (or until a cake tester comes out clean). If you find that the cake is browning too quickly during the final 10 minutes of cooking, cover lightly with a sheet of foil.
Allow to cool for 10 minutes in the tin before removing to a cooling rack. When completely cool, dust the top with icing sugar.
Serve the Honey Cake as is, or with a drizzle of honey and dollop of Greek Yoghurt on the side.
* A Donna Hay recipe