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  • Sarah Rainey

Honey cake

People often ask me what the most impressive three ingredient recipe I've come up with is. And my response is always the same: this insanely delicious, dense, moist, syrupy cake, drizzled with honey and scattered with toasted flaked almonds. Because if making an ENTIRE CAKE with just three ingredients isn't impressive, what is?

This recipe is also pretty timely: honey cake is traditionally made to celebrate Rosh Hashanah, or Jewish New Year, which - my Jewish friends tell me - fell last week. Although the real deal is made with far more love and devotion (and some delicious spices), my version is at least a nod to a lovely age-old tradition. I use almonds instead of flour, which give the cake a rich, toasty texture, and well-whisked egg whites to give it height.

Serves 8-10


150g flaked almonds

4 eggs

5 tablespoons runny honey


Preheat the oven to 170C and grease and line a 20cm round cake tin.

Separate the eggs and whisk the whites to stiff peaks.

Beat the yolks with four tablespoons of the honey, mixing well.

Blitz 125g of the flaked almonds in a food processor to grind them. Put the remaining 25g on a baking sheet and, as the oven gets hot, pop them in for 5-10 minutes to toast them. Keep an eye on them; they’ll colour very quickly.

Mix the ground almonds in with the yolks and honey, and gradually fold in the egg whites using a metal spoon, being careful not to over-mix and beat out all the air.

Transfer the mixture to the cake tin and bake for 25 minutes, lowering the temperature for the final 10 minutes to 160C.

Allow the cake to cool completely in the tin before turning out on to a wire rack. Drizzle the final tablespoon of honey over the top, before sprinkling on the toasted almonds. Eat hot with ice cream or leave to cool before serving.

It’ll keep for a day or two in an airtight tin – if it lasts that long…

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