Mary Berry’s Honey Cake is a light and moist dessert infused with the natural sweetness of honey. Perfect for tea time or as a simple dessert, this cake is easy to make and offers a delightful balance of flavors.
What is Mary Berry Honey Cake?
Mary Berry’s Honey Cake is a classic sponge cake made with honey, butter, and eggs, resulting in a moist and tender crumb. The honey adds a natural sweetness and richness, making it a timeless treat that’s great for any occasion.
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Why You Should Try This Recipe
- Natural sweetness: Honey adds a unique flavor and richness.
- Simple and quick: Easy to prepare with basic ingredients.
- Perfect for any occasion: Ideal for tea, dessert, or gifting.
- Customizable: Pair with nuts, spices, or citrus for variety.
- Comforting and delicious: A classic recipe that always satisfies.
Ingredients Needed to Make Mary Berry Honey Cake
- Self-raising flour – 225g, for a light texture.
- Butter – 100g, softened, for richness.
- Caster sugar – 100g, for sweetness.
- Runny honey – 150g, for flavor and moisture.
- Eggs – 2 large, for structure.
- Milk – 2 tablespoons, for a moist batter.
- Baking powder – 1 teaspoon, for extra rise.
For the Glaze (Optional):
- Honey – 2 tablespoons, warmed, for drizzling.
- Chopped nuts – 2 tablespoons, for garnish.
Equipment Needed
- Mixing bowl
- Hand or stand mixer
- 8-inch round cake tin
- Parchment paper
Instructions to Make Mary Berry Honey Cake
Step 1: Prepare the Cake Tin
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Grease and line the base of the cake tin with parchment paper.
Step 2: Cream Butter and Sugar
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
Step 3: Add Honey and Eggs
- Gradually beat in the honey and eggs, one at a time, mixing well after each addition.
Step 4: Mix Dry Ingredients
- Sift the self-raising flour and baking powder into the mixture.
- Add the milk and gently fold everything until it is combined.
Step 5: Bake the Cake
- Pour the batter into the prepared tin and smooth the surface.
- Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Cool the Cake
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Add the Glaze (Optional)
- Warm the honey and drizzle it over the cooled cake.
- Sprinkle with chopped nuts for added texture and flavor.
What Goes Well With Mary Berry Honey Cake
- Whipped cream: Adds a light and creamy contrast.
- Fresh fruit: Strawberries, blueberries, or sliced apples pair wonderfully.
- Mascarpone or cream cheese: Perfect for a rich topping.
- Hot tea or coffee: Complements the cake’s sweetness.
- Citrus compote: Adds a tangy twist to balance the honey.
Expert Tips for Making the Best Mary Berry Honey Cake
- Use good-quality honey: The flavor of the honey shines through, so choose a variety you enjoy.
- Don’t overmix the batter: Keeps the cake light and tender.
- Test for doneness: Check the cake with a skewer to ensure it’s baked through.
- Let it cool completely: Ensures the glaze sets properly if you’re adding it.
- Experiment with flavors: Add a pinch of cinnamon or grated lemon zest for a twist.
Easy Variations of Mary Berry Honey Cake
- Nutty honey cake: Stir chopped almonds or walnuts into the batter.
- Spiced honey cake: Add cinnamon, nutmeg, or cardamom for warmth.
- Citrus honey cake: Mix in orange or lemon zest for a fresh flavor.
- Layered honey cake: Split the cake in half and fill it with cream or jam.
- Gluten-free version: Use a gluten-free flour blend.
Best Practices to Store Mary Berry Honey Cake
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh for up to 5 days in the fridge.
- Freeze: Wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.
Nutrition Value (per serving)
- Calories: 250
- Protein: 4g
- Fat: 10g
- Carbohydrates: 35g
FAQs
Can I use any type of honey for Mary Berry Honey Cake?
Yes, you can use any type of honey, but the flavor of the cake will vary depending on the honey. Lighter honey like clover or acacia offer a mild sweetness, while darker honey like buckwheat or manuka add a stronger flavor.
How do I keep the honey cake moist?
To keep honey cake moist, store it in an airtight container at room temperature. Adding a drizzle of warm honey on top or covering the cake with a layer of glaze can also help retain moisture.
Can I make Mary Berry Honey Cake gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend. Make sure to use a blend with xanthan gum for the best texture.
How long does Mary Berry Honey Cake last?
Honey cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 1 month.
Final Words
Mary Berry’s Honey Cake is a timeless recipe that’s easy to make and perfect for any occasion. With its light, moist texture and rich honey flavor, this cake is sure to become a favorite. Try it today and enjoy a slice of classic comfort!
More By British Baking Recipes
- Mary Berry Brioche Bread and Butter Pudding
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- James Martin Crumpets
- Mary Berry Creme Caramel
Mary Berry Honey Cake
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Honey Cake is a classic sponge cake made with honey, butter, and eggs, resulting in a moist and tender crumb. The honey adds a natural sweetness and richness, making it a timeless treat that’s great for any occasion.
Ingredients
- Self-raising flour – 225g, for a light texture.
- Butter – 100g, softened, for richness.
- Caster sugar – 100g, for sweetness.
- Runny honey – 150g, for flavor and moisture.
- Eggs – 2 large, for structure.
- Milk – 2 tablespoons, for a moist batter.
- Baking powder – 1 teaspoon, for extra rise.
For the Glaze (Optional):
- Honey – 2 tablespoons, warmed, for drizzling.
- Chopped nuts – 2 tablespoons, for garnish.
Instructions
Step 1: Prepare the Cake Tin
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Grease and line the base of the cake tin with parchment paper.
Step 2: Cream Butter and Sugar
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
Step 3: Add Honey and Eggs
- Gradually beat in the honey and eggs, one at a time, mixing well after each addition.
Step 4: Mix Dry Ingredients
- Sift the self-raising flour and baking powder into the mixture.
- Add the milk and gently fold everything together until just combined.
Step 5: Bake the Cake
- Pour the batter into the prepared tin and smooth the surface.
- Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Cool the Cake
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Add the Glaze (Optional)
- Warm the honey and drizzle it over the cooled cake.
- Sprinkle with chopped nuts for added texture and flavor.
