Peach Raspberry Honey Cake

A fruity, summery take on the classic Medovik honey cake. I made this one for my husband’s birthday because two of his favorite flavors are peaches and honey, so I wanted to bring them together in a cake that felt a little more special.

Six thin honey cake layers are filled with delicate raspberry gel, fragrant peach confit, fresh white peaches, and a sweet-tangy yogurt cream. Once rested, the layers become beautifully soft and tender, with the golden honey cake peeking through ribbons of pale peach and raspberry.

The honey gives the cake a gentle floral sweetness without overpowering the fruit, allowing the white peach to take center stage. Raspberry brings a touch of brightness, while the Greek yogurt and sour cream add a refreshing tang that balances everything beautifully and keeps the cake surprisingly light despite all those layers.

Finished with fresh glazed white peaches, whipped cream, and delicate edible flowers, every bite is soft and creamy with little bursts of juicy peach and raspberry throughout. If you love classic Medovik but want something brighter and more fruit-forward for summer, I think you’ll love this version.

Hope you enjoy!

(Full video at the bottom of the post.)

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Recipe for one 18cm cake.

Honey cake:

110g unsalted butter

120g mild honey

130g caster sugar

2 eggs (about 100g)

6g baking soda

320g all-purpose flour

2g fine salt

1. Combine the butter, honey and sugar in a saucepan and heat over medium heat until melted.

2. Remove from the heat and whisk in the baking soda. The mixture will foam up. Transfer to a bowl and allow to cool to about 55°C.

3. Whisk in the eggs, one at a time, until smooth.

4. Sift in the flour and salt and fold into the mixture in two additions until a soft dough forms.

5. Wrap and refrigerate for at least 1 hour.

6. Divide the dough into 6 equal portions.

7. Roll each portion between two sheets of baking paper to about 2-3mm thick, and slightly larger than an 18cm cake ring.

8. Bake at 170°C for about 6-7 minutes until golden brown. Let cool slightly, then cut each layer into an 18cm circle using a cake ring. You’ll spread raspberry gel over 3 of the cake layers and leave the remaining 3 plain. Reserve all the trimmings for coating the sides.

9. Bake the trimmings at 140°C for about 12 minutes, until crisp and lightly caramelized. Cool completely, then blend into fine crumbs.

Raspberry puree (for the raspberry gel):

200g frozen raspberries

22g sugar

1. Place the frozen raspberries and sugar in a saucepan and bring to a boil, stirring often.

2. Remove from the heat and blend until smooth. Strain through a fine sieve.