Go Back
Honey cake the light and fluffy kind

Honey Cake

This is a fluffy light cake. Serve it with cream or vanilla yoghurt. It would be great made into a honey roll or served with sweet cinnamon apples and a drizzle of honey.
5 from 1 vote
Cuisine Israeli


  • 250 ml coffee strong cooled
  • 4 whole eggs separated
  • 140 gm brown sugar 1/2 cup
  • 100 ml oil 1/3 cup
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons allspice or mixed spice
  • 300 ml honey
  • 450 gm flour (3 cups)


  • Oven 160 C / 325 F. This recipe will make 2 x loaf tins (10 x 25 cm) or 2 x 20 cm round cakes. line the loaf tins with baking paper and grease or spray them.
  • Separate the eggs and set the whites aside.
  • Mix the flour, spices,salt and, bp and bs.
  • Beat the yolks and brown sugar till thick and creamy. Add the oil in a stream and keep beating.
  • Add the honey and whip till thick.
  • Gradually add the coffee and the flour mixture alternately, till just mixed. Mix lightly once you start to ad the flour, over mixing can make this cake tough.
  • Beat the whites till stiff and white and fold into the cake batter by hand.
  • Pour the cakes into the prepared cake tins and then bake for approximately 50 minutes for a loaf tin. 20 cm round will take about the same time.
  • About half that time will be needed for a flat slab tin.