Mary Berry Honey Cake is an elegant sweet consisting of warm honey, butter, and almonds and prepared in an hour, providing the ideal delectable indulgence.
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🤎 Why You’ll Love This Honey Cake Recipe:
- Delicious Blend: Enjoy the rich taste of honey, butter, and almonds.
- Moist Perfection: Achieve a moist and tender cake effortlessly.
- Simple Preparation: Easy recipe with common ingredients.
- Versatile Delight: Perfect for various occasions and preferences.
❓ What Is Mary Berry’s Honey Cake Recipe?
Mary Berry’s Honey Cake is a delightful sweet dessert harmonizing honey, butter, and almonds for a moist and flavorful treat, embodying culinary excellence.
🍯 Mary Berry Honey Cake Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- ¼ teaspoon baking soda
- 1 cup unsalted butter softened (227g)
- ½ cup packed light brown sugar (110g)
- ⅓ cup honey plus more for garnish (80mL)
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup sliced almonds optional (30g)
🎂 How To Make Mary Berry Honey Cake
- Set the oven temperature to 325°F. Coat a 9-inch round cake pan with a thin layer of baking spray. Grease the parchment paper and lay it out on the bottom.
- Combine the flour, baking soda, salt, baking powder, cinnamon (if using), and a small bowl. Whisk in the baking soda.
- With the paddle attachment on a stand mixer or in a large mixing bowl, cream the butter, sugar, and honey for around 3 minutes on medium-high speed, or until the mixture is light and fluffy.
- Slowly add the eggs one by one while beating vigorously after each addition; scrape the bowl as necessary. Drizzle in the vanilla extract and mix until creamy.
- Beat in the flour mixture slowly while the mixer is running on low speed, just until incorporated. Evenly distribute the batter into the prepared pan.
- Bake for 40 minutes, or until a wooden skewer inserted in the center emerges clean. Once baked for 20 minutes, top with almonds if preferred.
- Cover the cake loosely with foil whenever the almonds or top begin to caramelize excessively. Set the pan on a wire rack and allow the cake to cool for 20 minutes.
- Place the cake (almond side up) on a serving platter after carefully removing it from the pan and removing the parchment paper. Garnish with extra honey and serve warm.
💭 Recipe Tips
- Ensure runny honey: If your honey has crystalized, gently warm it in a saucepot of water to make it runny for the cake.
- Use a scale for flour: For accuracy and to prevent a dense cake, use a scale to measure flour. If a scale isn’t available, fluff flour with a spoon, then spoon into cups before leveling with a knife.
- Avoid overmixing: Prevent a tough or dense cake by mixing the batter only until just combined. Overmixing can lead to undesirable textures.
- Tap and level the batter: Tap the cake pan on the counter to remove air bubbles and level the batter for even baking. An offset spatula is useful for smoothing the top.
- Room temperature eggs: To ensure even incorporation into the batter, use room temperature eggs. If cold, place them in warm tap water for 5 minutes to quickly bring them to room temperature.
- Quality honey matters: Use good-quality honey for the best taste in the cake as it is the main flavor.
🍨 What Pairs Nicely With Honey Cake?
Honey cake complements clotted cream, whipped cream, fresh berries, caramel sauce, vanilla ice cream, citrus sorbet, and lemon curd.
🎚 How To Store Leftovers Honey Cake?
- At Room Temperature: You can keep leftover honey cake for up to 3 days if you put it in a cool, dry place.
- In The Fridge: Refrigerate leftover honey cake in the fridge for up to a week in a sealed tightly container.
- In The Freezer: Leftover honey cake can be frozen for up to 3 months after wrapping them in plastic wrap and placing them in a freezer-safe bag. Refrigerate until ready to serve.
🥵 How To Reheat Leftovers Honey Cake?
- Oven: Set the oven temperature to 350°F then assemble honey cake slices on a baking sheet and heat for about 10 minutes or until warmed.
- Microwave: Arrange honey cake slices on a microwave-safe plate and heat on medium setting for 30 seconds, or until warm.
FAQs
What is the best honey for baking cakes?
Alfalfa honey is a great choice for baking cakes, offering a mild and floral flavor that complements various recipes beautifully.
Why does my honey cake sink in the middle?
Using a small pan may cause your honey cake to sink in the middle as it restricts proper airflow and rising.
How do you fix a dry honey cake?
To fix a dry honey cake, brush it with a simple syrup glaze, soak it in milk, add frosting, or fill it with mousse or jam.
Why did my honey cake collapse?
Your honey cake may collapse if you incorporate too little air during mixing, leading to insufficient leavening and structure.
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Mary Berry Honey Cake Nutrition Facts
Amount Per Serving
- Calories 330
- Total Fat 12g
- Saturated Fat 1.1g
- Trans Fat 0.3g
- Cholesterol 28mg
- Sodium 209mg
- Potassium 70.9mg
- Total Carbohydrates 53g
- Dietary Fiber 1g
- Sugars 35g
- Protein 3.3g
Mary Berry Honey Cake
Description
Mary Berry Honey Cake is an elegant sweet consisting of warm honey, butter, and almonds and prepared in an hour, providing the ideal delectable indulgence.
Ingredients
Instructions
- Set the oven temperature to 325°F. Coat a 9-inch round cake pan with a thin layer of baking spray. Grease the parchment paper and lay it out on the bottom.
- Combine the flour, baking soda, salt, baking powder, cinnamon (if using), and a small bowl. Whisk in the baking soda.
- With the paddle attachment on a stand mixer or in a large mixing bowl, cream the butter, sugar, and honey for around 3 minutes on medium-high speed, or until the mixture is light and fluffy.
- Slowly add the eggs one by one while beating vigorously after each addition; scrape the bowl as necessary. Drizzle in the vanilla extract and mix until creamy.
- Beat in the flour mixture slowly while the mixer is running on low speed, just until incorporated. Evenly distribute the batter into the prepared pan.
- Bake for 40 minutes, or until a wooden skewer inserted in the center emerges clean. Once baked for 20 minutes, top with almonds if preferred.
- Cover the cake loosely with foil whenever the almonds or top begin to caramelize excessively. Set the pan on a wire rack and allow the cake to cool for 20 minutes.
- Place the cake (almond side up) on a serving platter after carefully removing it from the pan and removing the parchment paper. Garnish with extra honey and serve warm.
Notes
- Ensure runny honey: If your honey has crystalized, gently warm it in a saucepot of water to make it runny for the cake.
Use a scale for flour: For accuracy and to prevent a dense cake, use a scale to measure flour. If a scale isn’t available, fluff flour with a spoon, then spoon into cups before leveling with a knife.
Avoid overmixing: Prevent a tough or dense cake by mixing the batter only until just combined. Overmixing can lead to undesirable textures.
Tap and level the batter: Tap the cake pan on the counter to remove air bubbles and level the batter for even baking. An offset spatula is useful for smoothing the top. - Room temperature eggs: To ensure even incorporation into the batter, use room temperature eggs. If cold, place them in warm tap water for 5 minutes to quickly bring them to room temperature.
Quality honey matters: Use good-quality honey for the best taste in the cake as it is the main flavor.
Mary Berry Honey Cake