Raw Honey Recipes: Honey Cake

The honey cake has a history far longer than our actual country. The first traces of honey cake show up in ancient Egyptians and Greeks. Not only did these ancient cultures eat honey cake, but it was also sometimes worn in battle to ward off evil.

Germans also lie claim to the honey cake, with monks creating the Lebkuchen. That particular version of the honey cake can be traced back to the late 13^th century. It became such a staple of the culture, Emperor Friedrich III would present Lebkuchen with his face emblazoned on the cake to children during certain events.

Our recipe is a bit more modern and makes use of some of the conveniences we have available to us. It does not take very long to make, but we are pretty sure everyone that tastes it will be coming back for more!

Honey Cake Ingredients:

• ¾ cup of plain yogurt
• 1 cup sugar
• ¾ oil
• 1 teaspoon vanilla extract
• 2 cups plain flour
• ¼ teaspoon baking soda
• 1 teaspoon baking powder

Infusion Ingredients:

• 2 tablespoons sugar
• ¼ cup of water
• ¼ cup raw honey

Topping Ingredients:

• ½ cup strawberry jam (can substitute another flavor if you prefer)
• 1 tablespoon raw honey
• 2 tablespoons finely shredded coconut flakes

To Make the Cake:

1. Preheat oven to 355 degrees
2. In a large mixing bowl, add yogurt, sugar, oil, and vanilla extract
3. Whisk for five minutes until well combined
4. Place a sifter over the bowl and add flour, baking soda, and baking powder
5. Sift dry ingredients into wet ingredients
6. Mix the ingredients together using the cut and fold method (be careful not to overmix the ingredients – should be a smooth batter when it is perfectly mixed)
7. Grease a cake tray and transfer batter into tray
8. Pat tray on counter twice to make sure batter is flat, then place in oven for 40 minutes
9. Remove from oven and poke with toothpick to make sure cake is baked all the way through
10. Flip cake on to cooling rack and allow it to completely cool down
11. Once cake is cool, poke rows of holes into the cake (roughly 10 rows of 12 holes)
12. Set cake aside for infusion

To Make infusion:

1. Over low heat, combine water and sugar
2. Stir mixture until sugar is completely dissolved in water
3. Boil the mixture for about two minutes until it becomes “sticky”
4. Allow to cool down for a couple of minutes, then add raw honey
5. Stir again until honey combines with sticky mixture
6. With a large spoon, coat the top of the cake with the mixture, being sure to get some of the mixture into all of the holes you poked in process above (the entire top of the cake should have the honey syrup on it
7. Set aside for topping

To Make Topping:

1. Over low heat, combine strawberry jam and raw honey
2. Continue to stir until jam has “melted” (should be a very smooth texture)
3. Be careful not to overheat the jam because it will burn
4. Pour jam mixture on top of cake and spread out evenly over entire cake
5. Sprinkle coconut flakes over topping
6. Cut and serve

If this sounds like a recipe you want to make, we can get you started with the raw honey! Click here to place your order and remember, we offer FREE shipping on all orders of $150 or more.

Photo – Hebbars Kitchen YouTube Video Screenshot