Spiced Honey Cake
A tender, fragrant honey cake studded with cinnamon, ginger, cloves, and walnuts. The flavor deepens as it cools completely.
- Time
- 45 min
- Serving
- 622 kcal
- Ingredients
- ≈ $0.50
- Protein
- 12 g
Ingredients
- 1 Wheat flour 60 g
- 2 Honey 25 g
- 3 Sugar 15 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Sunflower oil 15 ml
- 6 Baking soda 2 g
- 7 Cinnamon 1 g
- 8 Ground ginger 1 g
- 9 Cloves to taste
- 10 Walnutspack 150 g ≈ $4.00 15 g
- 11 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk together the honey, sugar, egg, and sunflower oil until smooth.
Fold in the flour, baking soda, cinnamon, ginger, cloves, and salt to form a thick batter.
Chop the walnuts10 finely and stir them in.
Transfer the batter to a greased loaf pan and level the top.
Bake at 350°F (180°C) for 30–35 minutes, until a skewer comes out clean and the center springs back.
Let the cake cool in the pan for 15 minutes, then slice once fully cooled.
Tips
- Why it works
- Bake at 180 °C so the batter doesn't burn outside and stays soft inside. A skewer should come out dry, but the cake shouldn't crack.
- Substitutions
- Replace the walnuts with cashews or almonds by weight. Instead of ginger and cloves, add 1 tsp of cardamom for a spicier flavor.
- Common mistakes
- If the cake cracks while cooling, you baked it too long or the temperature was above 180 °C. Check after 25 minutes.
- Storing and reheating
- Keep in the fridge for 3 days, sliced and vacuum-sealed or in a tightly closed container. Reheat in the microwave for 20 seconds or in the oven at 160 °C for 5 minutes.
- Serve with
- Serve with tea at a festive table or as a dessert with coffee after lunch. Cut into slices just before serving.
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