Mary Berry Honey Cake

Mary Berry’s Honey Cake is made with margarine, dark or light muscovado sugar, clear honey, milk, eggs, self-raising flour, and slivered almonds. This delicious honey cake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 16 people.

This Honey Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Honey Cake Ingredients:

• 140g (⅔ cup) margarine, cold from the fridge
• 100g (½ cup) dark or light muscovado sugar
• 150ml (½ cup) clear honey
• 1 tbsp milk
• 2 large eggs
• 200g (1¾ cups) self-raising flour
• A few slivered almonds

How To Make Mary Berry Honey Cake?

1. Preheat and prepare: Preheat the oven to 180°C/Fan 160°C/350°F. Grease and line a 30 x 23 cm (12 x 9 in) traybake tin with nonstick baking paper.
2. Melt the wet ingredients : In a saucepan, combine the margarine, sugar, honey, and milk. Heat gently until the margarine has melted and the sugar has dissolved. Set aside to cool slightly.
3. Add the eggs: Once the honey mixture has cooled, beat in the eggs one at a time until fully combined.
4. Mix in the flour : Gently fold the self-raising flour into the mixture until smooth.
5. Prepare for baking : Pour the cake mixture into the prepared tin and sprinkle the top with slivered almonds.
6. Bake: Place the tin in the oven and bake for 30–35 minutes, or until the cake is golden, well risen, and has started to pull away from the edges of the tin.
7. Cool and slice : Once baked, remove from the oven, turn the cake out of the tin, and remove the baking paper. Leave to cool on a wire rack, then slice into 16 pieces.
8. Store : Store the slices in an airtight container to keep them fresh.

Recipe Tips:

• Cool the honey mixture properly: Make sure the honey mixture cools before adding the eggs to avoid scrambling them.
• Use fresh self-raising flour: Always check your self-raising flour’s expiration date for a well-risen cake.
• Don’t overmix the batter : Gently fold the flour into the mixture to keep the cake light and fluffy.
• Check the cake with a toothpick: Insert a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
• Slice when cool : Allow the cake to cool completely before cutting it to prevent it from crumbling.

What To Serve With Honey Cake?

This moist honey cake pairs well with a dollop of whipped cream, a drizzle of extra honey, fresh berries, or a scoop of vanilla ice cream. It can also be served alongside a cup of tea, a glass of milk, warm apple compote, or a light fruit salad for a delicious dessert.

How To Store Leftovers?

• Refrigerate: First, let the leftover honey cake cool to room temperature. Once cooled, place the cake slices in an airtight container or wrap them tightly in plastic wrap. Store in the fridge for up to 5 days.
• Freeze: Let the honey cake cool completely, then wrap each slice in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, leave the slices at room temperature for a few hours before serving. This recipe does not need to be reheated.

Mary Berry Honey Cake Nutrition Facts:

Serving Size: 1 of 16 slices

• Calories: 160.56
• Total Fat: 6.28g
• Saturated Fat: 1.26g
• Cholesterol: 23.38mg
• Sodium: 115.75mg
• Potassium: 30.38mg
• Total Carbohydrate: 24.56g
• Dietary Fiber: 0.38g
• Sugars: 14.96g
• Protein: 2.48g

Try More Mary Berry Recipes:

• Mary Berry Blueberry Traybake
• Mary Berry Queen Cakes
• Mary Berry Lucy’s Strawberry Slices
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Lime and Polenta Cake