This honey cake is a timeless classic, just with a few modern twists. I used whole spelt flour instead of white, coconut palm sugar instead of refined sugar, and swapped dairy products for lactose-free alternatives. If you don’t have any intolerances, feel free to go the traditional route — the recipe works beautifully either way.
Honey has long been celebrated as the “better sugar,” and in many ways, it truly is – rich in antioxidants, antibacterial, soothing for sore throats, and supportive of good digestion. However, when it comes to blood sugar spikes, honey’s glycemic index isn’t dramatically lower than sugar’s (around 58 vs. 65). So if your goal is to keep things gentle on the system, especially for kids, try coconut sugar, agave syrup, or stevia instead.
But let’s be honest: sometimes, the soul just needs a slice of honey cake. Especially this one… soft layers, juicy cream, nutty crunch, and that unmistakable golden sweetness that feels like a warm hug.
Soft and Creamy Honey Cake
Ingredients
For the cream:
Preparation
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Melt the butter in a pot, then whisk in the honey and coconut sugar. Whisk the eggs until light and foamy, then add the foam gradually, mixing gently. Combine the flours and baking soda, and gradually add to the wet mixture, stirring continuously. Divide the dough into four equal parts and roll out into thin layers.
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Bake each layer at 180°C (fan oven) for about 7 -8 minutes until golden. Trim the edges and cut out 20cm diameter rings, and let cool.
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For the cream, mix sour cream with honey. Blend the cashews into a fine crumble and leave aside. Layer the cake in a 20cm diameter cake tin: one baked layer, then cream, and repeat until all layers are used. Spread the remaining cream on top, then sprinkle with crushed cake crumbs and crushed cashews.
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Let the cake rest in the fridge for at least 8 hours before serving, patience truly pays off here.
