A lighter, modern take on a classic honey sponge. This version avoids the heavy caramelisation and dry crumb that can result from the long slow bake of traditional honey cakes, keeping the flavour light and floral. A small amount of neutral oil helps to stabilise the batter, balancing the honey’s acidity and high water content so the cake stays airy and soft.
The cake is delicious the day it’s baked but, like all honey cakes, the honey flavour deepens beautifully after a day or two. When you’re reacdy to serve, finish it with the whipped honey and sour cream buttercream and a scattering of pollen for an extra floral hit.
Servings: 10 slices Preparation: 1 hour + cooling time.
Ingredients
Cake: 190g Plain flour 1½ tsp Baking powder ½ tsp Bicarbonate of soda ¼ tsp Fine salt 190g &nbs…
