Honey Cake

A soft, airy sponge cake soaked in fragrant honey syrup and layered with a rich honey–fruit spread, finished with a generous coating of desiccated coconut. This honey cake is moist, flavourful, and perfect for celebrations or tea-time indulgence.

Prep Time: 25 minutes
Bake Time: 35–45 minutes
Soaking & Assembly Time: 20 minutes
Total Time: About 1 hour 30 minutes
Servings: 10–12 slices

Ingredients

Cake Batter
• Flour – 230 g
• Milk powder – 20 g
• Baking powder – 2 tsp
• Egg yolks – 5
• Egg whites – 5
• Sugar – 250 g
• Fresh milk – 120 ml
• Oil – 120 ml
• Salt – a pinch
• Vanilla – 2 tsp
• Butter flavour – ½ tsp
• Orange flavour – ½ tsp

Honey Spread
• Mixed fruit jam – 120 g
• Honey – 120 g

Soaking Syrup
• Hot water – 200 ml
• Sugar – 100 g
• Honey – 50 g
• Saffron – a few strands (for colour)
• Food colour – optional, for brighter orange shade

Topping
• Desiccated coconut – as needed

Method

Preparing the Cake

1. Preheat oven to 160°C. Grease and line a 9-inch cake pan with butter or oil and baking paper.
2. Separate eggs into two clean bowls. Ensure no yolk enters the egg whites.
3. Add a pinch of salt to the egg whites and start whipping. When foamy, add sugar gradually in three additions and beat until soft peaks form. Keep aside.
4. In another bowl, whisk egg yolks until smooth. Add vanilla, butter flavour and orange flavour. Mix well.
5. Gently fold the yolk mixture into the whipped egg whites using a spatula. Fold slowly to retain air.
6. Sift together flour, milk powder and baking powder.
7. Add dry ingredients to the egg mixture in 2–3 batches and fold gently.
8. Mix milk and oil together in a small bowl. Add this slowly into the batter and fold gently until just combined. Do not overmix.
9. Pour batter into prepared pan and tap pan 2–3 times to remove air bubbles.
10. Bake at 160°C for 35–45 minutes or until a skewer inserted comes out clean.
11. Cool in pan for 10 minutes, then unmould and cool completely.

Preparing the Soaking Syrup
12. In a bowl, combine hot water, sugar, honey and saffron.
13. Stir until sugar dissolves completely.
14. Add a few drops of food colour if a brighter orange shade is desired. Keep warm.

Preparing the Honey Spread
15. Mix mixed fruit jam and honey until smooth and well combined.

Assembling the Honey Cake
16. Once the cake is completely cool, slice horizontally into two layers.
17. Brush or spoon soaking syrup generously over the bottom layer.
18. Spread an even layer of honey spread on top.
19. Place the second cake layer on top and soak it well with syrup.
20. Spread a thin layer of honey spread on the top surface.
21. Sprinkle desiccated coconut generously over the top.

Tips
Use soft peaks for egg whites to achieve light texture.
Do not overfold the batter to avoid dense cake.
Allow cake to rest for 30 minutes after assembly so syrup absorbs well.

Storage
Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.