This easy honey cake by Mary Berry is a delicious treat perfect for any occasion. With a rich, sweet flavor from honey and a light texture, it’s simple to make using common ingredients. Top it with slivered almonds for a delightful crunch, making it a perfect addition to your dessert table!
Ingredients Needed
- ⅔ cup (5 oz/140g) margarine, from fridge
- ½ cup (4 oz/100g) dark or light muscovado sugar
- ½ cup (150ml) clear honey
- 1 tbsp milk
- 2 large eggs
- 1¾ cups (7 oz/200g) self-rising flour
- A few slivered almonds, for topping
How To Make Honey Cake
- Preheat the oven to 350°F (Convection 320°F). Grease a 12 × 9 inch (30 × 23 cm) traybake tin and line with nonstick baking paper.
- Melt the mixture: In a saucepan, combine the margarine, sugar, honey, and milk. Heat gently until the margarine has melted and the sugar has dissolved. Set aside to cool.
- Mix in the eggs: Once cooled, beat the eggs into the honey mixture one at a time, then stir in the flour until well combined.
- Bake the cake: Pour the mixture into the prepared tin and sprinkle the top with slivered almonds. Bake in the preheated oven for 30–35 minutes, or until well-risen and the cake has shrunk back from the sides of the tin.
- Cool the cake: Turn the cake onto a wire rack, remove the paper, and let it cool completely.
- Serve and store: Cut into 16 pieces and store in an airtight container.
Recipe Tips
- Use Room Temperature Ingredients: Make sure the margarine and eggs are at room temperature for better mixing and a fluffier texture.
- Don’t Overmix the Batter: Mix just until the flour is incorporated to keep the cake light and airy; overmixing can make it dense.
- Check for Doneness: Use a skewer to test if the cake is done; it should come out clean when inserted into the center.
- Cool Completely: Let the cake cool fully on a wire rack before slicing to prevent it from being too crumbly.
How To Store Leftovers?
- Refrigerate: First, let the leftover honey cake cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge. It will stay fresh for up to one week.
- Freeze: To freeze, wrap the cooled honey cake tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the cake in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 piece (based on 16 servings)
- Calories: 171
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 70mg
- Potassium: 80mg
- Total Carbohydrate: 24g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Apricot Cake
- Mary Berry Marmalade Loaf Cake
- Mary Berry Blueberry Muffin Recipe
- Mary Berry Millionaires Cheesecake Recipe
Mary Berry Honey Cake
Description
This easy honey cake by Mary Berry is a delicious treat perfect for any occasion. With a rich, sweet flavor from honey and a light texture, it’s simple to make using common ingredients. Top it with slivered almonds for a delightful crunch, making it a perfect addition to your dessert table!
Ingredients
Instructions
- Preheat the oven to 350°F (Convection 320°F). Grease a 12 × 9 inch (30 × 23 cm) traybake tin and line with nonstick baking paper.
- Melt the mixture: In a saucepan, combine the margarine, sugar, honey, and milk. Heat gently until the margarine has melted and the sugar has dissolved. Set aside to cool.
- Mix in the eggs: Once cooled, beat the eggs into the honey mixture one at a time, then stir in the flour until well combined.
- Bake the cake: Pour the mixture into the prepared tin and sprinkle the top with slivered almonds. Bake in the preheated oven for 30–35 minutes, or until well-risen and the cake has shrunk back from the sides of the tin.
- Cool the cake: Turn the cake onto a wire rack, remove the paper, and let it cool completely.
- Serve and store: Cut into 16 pieces and store in an airtight container.
Notes
- Use Room Temperature Ingredients: Make sure the margarine and eggs are at room temperature for better mixing and a fluffier texture.
- Don’t Overmix the Batter: Mix just until the flour is incorporated to keep the cake light and airy; overmixing can make it dense.
- Check for Doneness: Use a skewer to test if the cake is done; it should come out clean when inserted into the center.
- Cool Completely: Let the cake cool fully on a wire rack before slicing to prevent it from being too crumbly.
Mary Berry Honey Cake