Stranger Foods

Spiced honey cake

Serves 10 | Prep 15 mins | Cook 35 mins

I usually pick a floral or citrusy honey for this cake, like wildflower or clover rather than a dark, strongly flavored variety, but you can use any honey you prefer. Don’t skip the sliced almonds on top—they add a lovely crunch and texture.

Source: Snacking Cakes

Ingredients

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Imperial

x0.5

215 g runny honey
50 g light brown sugar
1 large egg
120 ml neutral oil, like canola or grapeseed
120 ml buttermilk, well shaken
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp kosher salt
160 g all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
45 g sliced almonds (optional)

Instructions

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Position a rack in the centre of your oven and preheat the oven to 175°C. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
In a large bowl, whisk the honey, brown sugar, egg, oil, buttermilk, vanilla, cinnamon, and salt until smooth and emulsified.
Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the almonds over the top, if desired.
Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, . Set the pan on a rack to cool for about . Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, well wrapped, at room temperature for up to three days.)

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