Ingredients
Equipment
Method
- Preheat oven to 180°C/350°F (160°C fan). Butter and line a 20cm/8" cake pan or springform pan with baking paper.
- Whisk flour, baking powder, and salt together in a small bowl.
- Cream butter and honey with a mixer for 3 minutes until smooth and fluffy.
- Add eggs one at a time, mixing lightly, alternating with flour until combined.
- Stir in milk and orange zest. Batter will be thick but soft.
- Scrape batter into pan, smooth top, sprinkle with almond flakes. Bake 45 minutes, or until a skewer comes out clean.
- Cool cake in pan for 30 minutes.
- Meanwhile, make syrup: simmer honey and water 5 minutes, add lemon juice, simmer 2 more minutes. Cool 10 minutes.
- Poke cake with skewer and pour syrup over in 4 stages, letting it soak between pours. Rest 15 minutes.
- Serve warm, plain or with ice cream, cream, or more almonds.
Notes
🍯 Honey Flavor: The orange zest really enhances the honey notes, but it’s optional.
🥚 Eggs: Use room temperature eggs for the best texture.
🧈 Butter: Target around 64°F (18°C) for creaming—not too soft, not greasy.
🥄 Flour: You can use self-raising flour, but the cake will dome more—press lightly after baking if needed.
⏱️ Leftovers: Store in the fridge up to 4 days. Always reheat before serving to keep the crumb soft.
🍨 Serving: Serve warm as-is, or with vanilla ice cream, cream, or extra almonds on top.
🥚 Eggs: Use room temperature eggs for the best texture.
🧈 Butter: Target around 64°F (18°C) for creaming—not too soft, not greasy.
🥄 Flour: You can use self-raising flour, but the cake will dome more—press lightly after baking if needed.
⏱️ Leftovers: Store in the fridge up to 4 days. Always reheat before serving to keep the crumb soft.
🍨 Serving: Serve warm as-is, or with vanilla ice cream, cream, or extra almonds on top.
