A lighter, modern take on a classic honey sponge. This version avoids the heavy caramelisation and dry crumb that can result from the long slow bake of traditional honey cakes, keeping the flavour light and floral. A small amount of neutral oil helps to stabilise the batter, balancing the honey’s acidity and high water content so the cake stays airy and soft.
The cake is delicious the day it’s baked but, like all honey cakes, the honey flavour deepens beautifully after a day or two. When you’re reacdy to serve, finish it with the whipped honey and sour cream buttercream and a scattering of pollen for an extra floral hit.
Servings: 10 slices Preparation: 1 hour + cooling time.
Ingredients
Cake:
190g Plain flour
1½ tsp Baking powder
½ tsp Bicarbonate of soda
¼ tsp Fine salt
190g Honey
140g Butter, melted
40g Flavourless oil
4 Eggs, medium (or 3 large)
Buttercream:
90g Butter, room temperature
180g Icing sugar, sifted
65g Honey
45ml Sour cream, cold
Pinch Salt
1tsp Pollen or sprinkles (optional)
Tip: You can use a 20cm round tin; add 10 minutes to the bake time
Method
1. Preheat your oven to 170°C (150°C fan) and line a 20x20cm square tin with parchment.
2. Sift together the flour, salt, baking powder and bicarbonate of soda.
3. Whisk the cooled melted butter, oil, eggs, and honey until smooth and fully combined.
4. Add the dry ingredients to the wet mixture. Beat until the batter is smooth and no lumps remain. It will be quite runny.
5. Pour into the prepared tin and bake for 50 minutes or until the centre springs back and a skewer comes out clean. Cool completely.
6. Using an electric whisk, beat the butter for several minutes, scraping the bowl as needed, until pale and aerated.
7. Whisk in the sifted icing sugar until completely smooth.
8. Whisk in the honey briefly followed by the sour cream and salt. Mix only until smooth; don’t over-whip.
9. Pipe or spread onto the cooled cake and top with pollen or bright sprinkles.
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