I came across a jar of delicious local honey while doing the weekly shop and was inspired to create this cake.
It’s based on a Danish recipe and has lovely subtle warming spice of cinnamon & cloves, combined with honey and coffee. The cake has no dairy in it, so if you leave the buttercream off it would be suitable for anyone with a dairy allergy.
The cake is so soft, springy and moist and keeps really well in an airtight container in the fridge for a few days. It’s super quick to whip up too and could be a good one for kids to bake while home for the Easter holidays. I baked it in a square tin, making it easier to cut into little squares - portion control!!! Hope you enjoy it,
Honey & Spice Cakes
- 2 large free range eggs
- 115g light soft brown sugar
- 55g golden granulated sugar
- 250g / 1 cup runny clear honey
- 300g plain flour
- 1 tsp bicarbonate soda
- 125ml cold water
- 125ml strong black coffee, cooled
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 100g butter, room temperature
- 220g icing sugar
- 1 tablespoon cream / milk
- 1 tsp cinnamon
- 1 tablespoon honey
- Preheat oven to 180C reg / 170C fan. Line a square 23cm cake tin with parchment paper.
- Beat the eggs and soft brown sugar together in a large bowl. Next add the remaining ingredients, ONE INGREDIENT AT A TIME, and beat between the addition of each one i.e. granulated sugar, honey, flour & bicarb soda sifted, cold water, coffee and the two spices.
- Pour the mix into the prepared cake tin and bake on the middle shelf of the oven for approx 40 mins until golden and a skewer inserted into the middle comes out clean.
- Leave to cool for approx 10 minutes in the tin before removing onto a wire rack to cool completely. When cool, cut into squares. I got 16 from this cake.
- Make the honey cinnamon buttercream by beating all ingredients together until light and smooth. You can use an icing bag and nozzle to pipe on or spread over the top with a pallet kife.
- To finish place a coffee bean on top and drizzle a little more honey over each.