This delicious Nigella honey cake is a quick and easy treat perfect for any occasion. With its rich, buttery flavor and a warm, indulgent butterscotch sauce, this cake is a true crowd-pleaser. You can use simple pantry ingredients to create a moist, sticky cake that’s sure to impress!
Ingredients Needed:
For the cake:
- 500 grams of plain flour
- 3 teaspoons baking powder
- 200 grams of soft light brown sugar
- 3 teaspoons bicarbonate of soda
- 1 teaspoon mixed spice
- 2 eggs
- 250 grams butter
- 300 millilitres of golden syrup
- 300 millilitres milk
For the butterscotch sauce:
- 3 tablespoons light brown sugar
- 2 tablespoons white sugar
- 50 grams unsalted butter
- 150 grams of golden syrup
- 125 millilitres double cream
How To Make Honey Cake?
- Preheat the Oven: Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Grease and line a 25cm / 10-inch springform tin.
- Prepare the Dry Ingredients: In a large bowl, combine the flour, baking powder, brown sugar, bicarbonate of soda, and mixed spice.
- Beat the Eggs: In a separate bowl, beat the eggs until smooth.
- Melt Butter and Syrup: Melt the butter and golden syrup in a saucepan over low heat. Stir in the milk and allow to cool slightly.
- Combine Ingredients: Pour the melted butter mixture and eggs into the dry ingredients, then whisk until smooth.
- Bake the Cake: Pour the batter into the prepared tin and bake for 1¼–1½ hours. The cake should rise but will settle slightly when cooling, leaving a slightly sticky center.
- Cool and Serve: Allow the cake to cool completely in the tin before removing and serving.
Recipe Tips:
- Measure Ingredients Carefully: Use a kitchen scale for accurate measurements, especially with flour and sugar, as small variations can affect the cake’s texture and taste.
- Let the Butter Mixture Cool Slightly: After melting the butter and syrup, allow it to cool for a few minutes before adding it to the eggs and flour. Adding it while too hot can change the cake’s texture.
- Don’t Overmix the Batter: Mix until the ingredients are just combined to avoid a dense cake. Overmixing can make the cake tough.
- Keep an Eye on the Baking Time: Every oven is a little different, so check the cake at the 1-hour mark. The center should be slightly sticky, and a toothpick should come out with moist crumbs.
- Warm the Butterscotch Sauce Before Serving: If you make the sauce ahead, reheat it gently on the stove or in the microwave to bring back its smooth, pourable consistency.
How To Store Leftovers?
- Refrigerate: First, let the leftover honey cake cool completely to room temperature. Place it in an airtight container and store in the fridge for up to 5 days to keep it fresh.
- Freeze: Let the honey cake cool fully before freezing. Wrap individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw slices overnight in the fridge.
Nutrition Facts:
- Calories: 318 kcal
- Total Fat: 1g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 229mg
- Potassium: 711mg
- Total Carbohydrate: 73g
- Dietary Fiber: 2g
- Sugars: 42g
- Protein: 3g
Try More Nigella Lawson Recipes:
- Nigella Honeycomb Recipe
- Nigella Carrot Cake Muffins Recipe
- Nigella Banana And Chocolate Chip Cake Recipe
Nigella Honey Cake Recipe
Description
This delicious Nigella honey cake is a quick and easy treat perfect for any occasion. With its rich, buttery flavor and a warm, indulgent butterscotch sauce, this cake is a true crowd-pleaser. You can use simple pantry ingredients to create a moist, sticky cake that’s sure to impress!
Ingredients
For the cake:
For the butterscotch sauce:
Instructions
- Preheat the Oven: Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Grease and line a 25cm / 10-inch springform tin.
- Prepare the Dry Ingredients: In a large bowl, combine the flour, baking powder, brown sugar, bicarbonate of soda, and mixed spice.
- Beat the Eggs: In a separate bowl, beat the eggs until smooth.
- Melt Butter and Syrup: Melt the butter and golden syrup in a saucepan over low heat. Stir in the milk and allow to cool slightly.
- Combine Ingredients: Pour the melted butter mixture and eggs into the dry ingredients, then whisk until smooth.
- Bake the Cake: Pour the batter into the prepared tin and bake for 1¼–1½ hours. The cake should rise but will settle slightly when cooling, leaving a slightly sticky center.
- Cool and Serve: Allow the cake to cool completely in the tin before removing and serving.
Notes
- Measure Ingredients Carefully: Use a kitchen scale for accurate measurements, especially with flour and sugar, as small variations can affect the cake’s texture and taste.
- Let the Butter Mixture Cool Slightly: After melting the butter and syrup, allow it to cool for a few minutes before adding it to the eggs and flour. Adding it while too hot can change the cake’s texture.
- Don’t Overmix the Batter: Mix until the ingredients are just combined to avoid a dense cake. Overmixing can make the cake tough.
- Keep an Eye on the Baking Time: Every oven is a little different, so check the cake at the 1-hour mark. The center should be slightly sticky, and a toothpick should come out with moist crumbs.
- Warm the Butterscotch Sauce Before Serving: If you make the sauce ahead, reheat it gently on the stove or in the microwave to bring back its smooth, pourable consistency.
Nigella Honey Cake Recipe