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A soft cake soaked with honey syrup, made only with honey and no sugar, perfect served warm as a pudding-like dessert.
15 min
Prep Time
45 min
Cook Time
1 hour
Total Time
10
Serves
10
Servings
Leftovers will keep for 4 days in the fridge. Warm before serving as the crumb firms up when cold!
Preheat the oven to 180°C/350°F (160°C fan). Butter and line a 20cm/8 inch round or springform pan with baking paper (base and sides).
Whisk together the flour, baking powder and salt in a small bowl.
In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy using a handheld beater or stand mixer fitted with whisk attachment.
Add one egg and mix with a wooden spoon for 30 seconds until mostly incorporated. Add about 1/4 of the flour and mix until batter comes together. Repeat adding eggs and flour portions until all used.
Stir in the milk and orange zest until batter is almost completely smooth. The batter should be thick but soft.
Scrape batter into prepared pan, smooth surface and sprinkle with almond flakes.
Bake for 45 minutes or until a knife inserted into the center comes out clean.
Cool cake in pan for 30 minutes.
Bring honey and water to a gentle boil for 5 minutes over medium-low heat.
Add lemon juice and boil for 2 more minutes.
Remove from heat and cool for 10 minutes.
Poke about 30 holes all across the cake using a skewer between the almond flakes.
Pour 1/4 of the warm honey syrup evenly over the surface; wait until mostly absorbed, then repeat 3 more times.
Leave the cake to soak for 15 minutes.
Serve warm, either by removing springform pan sides or serving directly from cake pan.
Optional toppings: vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds.