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How to Bake a Honey Cake

Can you imagine a landscape without bees or a table without honey?  We can’t, so we’re proud supporters of the British Beekeepers Association who work hard to promote the craft of beekeeping and the importance of bees in the environment.

We can’t talk about bees without mentioning honey. It’s one of the most versatile ingredients in the kitchen, perfect on toast, great as a marinade but even better in a cake – especially a cake that’s festooned with the types of flowers that our bees need to help them on their way.

Honey Cake

You’ll need:

(For the cake)
250g clear honey
225g unsalted butter
3 eggs
100g dark muscovado sugar
300g self-raising flour

(For the icing)
300g icing sugar
150g unsalted butter, softened
Finely grated orange zest
Dash of vanilla extract

(To decorate)
Edible flowers

  • Preheat the oven to 160C/Fan 140/Gas 3
  • Grease and line a 20cm springform cake tin
  • Melt the butter, honey and sugar in a pan over a low heat. Once melted increase the heat and boil for a minute. Leave to cool for at least 15 minutes
  • Using a wooden spoon beat the eggs into the cooled honey mixture
  • Sieve the flour into a large bowl, pour in the honey mixture, stir well
  • Pour into the tin and bake for an hour or until golden brown and a skewer comes out clean. Turn the cake out onto a wire rack to cool
  • To make the icing, beat the icing sugar, butter and vanilla together until smooth
  • Spread the icing evenly over the completely cooled cake
  • Decorate with edible flowers

Find out more about the British Beekeepers Association and Joules’ charity partnerships.

We sourced our edible flowers from Greens of Devon

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