Honey cakes reach so far back in time that their origins are impossible to trace to a single source. Culinary historian Gil Marks suggests that some of the earliest cakes, baked in Egypt thousands of years ago, may have been made from mashed legumes and honey. The version here is more closely tied to later traditions—Greek honey cakes served at festivals and Jewish honey cakes baked to celebrate Rosh Hashanah. Bright citrus and the warm, fragrant spice of cardamom complement the honey-forward cake. Using local honey will make this cake special; local honey offers complexity that mass-produced honey lacks. Its flavor shifts with the seasons, capturing the character of the blossoms nearby. Beyond enjoying its health benefits, choosing local honey supports the land stewards and orchardists who help sustain our region’s ecosystems.
Honey Cake
Ingredients
Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cardamom
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 2/3 cup honey
- 4 large eggs, room temperature
- 3 tablespoons milk, slightly warmed (approximately 80°F)
- Zest of half an orange
- 1/3 cup pistachios, chopped
Honey Syrup
- 2/3 cup honey
- 1/4 cup water
- 3/4 teaspoon lemon juice
Instructions
- Preheat oven to 350°F. Butter and line an 8-inch round pan or springform pan with parchment paper (base and sides). If using a springform pan, place it on a sheet pan to catch any leaks.
- In a small bowl, whisk together flour, baking powder, cardamom, and salt until well combined.
- Using a stand mixer fitted with whisk attachment, or a hand mixer, cream butter and honey for 3 minutes on medium-high speed, scraping down the sides halfway, until smooth and fluffy.
- Add eggs and flour mixture by alternating one egg and 1/4 cup of flour mixture at a time, mixing with a rubber spatula after each addition. Continue until all the eggs and flour are used. Stir in milk and orange zest until the batter is almost entirely smooth. Scrape batter into the prepared pan, smooth the surface of the cake, and sprinkle with pistachios. Bake for 45 minutes or until a knife inserted into the center comes out clean. Remove cake from the oven and cool for 30 minutes in the pan.
- Meanwhile, prepare the syrup by bringing honey and water to a gentle boil for 5 minutes over medium-low heat, stirring often. Add lemon juice and simmer for an additional 2 minutes. Remove from heat and let cool for 10 minutes.
- Using a skewer, poke about 30 holes across the whole surface. Pour 1/4 of the warm honey syrup across the surface. Once it mostly sinks in, repeat this process 3 more times, waiting between pours for syrup to soak in. Then leave the cake to soak for 15 minutes.
- Remove the springform pan sides, or serve it directly from the cake pan. Serve warm.
*Sourcing note: La Montañita Food Co-op carries local honey at all their locations.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
