Mary Berry Honey Cake Recipe

Mary Berry’s Honey Cake recipe is deliciously flavoured with clear honey and made in 6 easy steps. A wonderful option for afternoon tea or a Rosh Hashanah celebration. To ensure a moist, sticky texture that improves over time follow our simple method below.

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Mary Berry Honey Cake Recipe Ingredients

• The Cake Batter:
  • 225g (8 oz) butter
  • 250g (9 oz) clear honey
  • 100g (4 oz) dark muscovado sugar
  • 3 large eggs, beaten
  • 300g (10 oz) self-raising flour
• The Glaze:
  • 2 tbsp clear honey (warmed)

How To Make Mary Berry Honey Cake Recipe

1. Preheat the oven: Set oven to 160°C (140°C fan/325°F/Gas 3). Grease and line a 20cm (8 inch) round deep cake tin with baking parchment.
2. Melt the base: Measure the butter, honey, and dark muscovado sugar into a large saucepan. Heat gently until the butter has melted and the sugar has completely dissolved. Remove from the heat and allow to cool for about 10-15 minutes (it must be lukewarm, not hot, or it will scramble the eggs).
3. Mix the eggs: Gradually whisk the beaten eggs into the cooled melted mixture until smooth and combined.
4. Fold the flour: Sift the self-raising flour into the saucepan. Stir gently but thoroughly until no lumps of flour remain.
5. Bake the cake: Pour the batter into the prepared tin. Bake for 50 minutes to 1 hour. The cake is done when it is well-risen, golden brown, and a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil for the last 15 minutes.
6. Glaze and cool: Turn the cake out onto a wire rack. While it is still warm, brush the top generously with the warmed honey to give it a sticky, shiny glaze. Leave to cool completely.

Recipe Tips!

• Cooling Time: It is crucial to let the honey-butter mixture cool before adding the eggs. If you rush this step, you will end up with sweet scrambled eggs floating in your batter!
• Muscovado Magic: Using dark muscovado sugar is key. It adds a deep treacle-like flavor and fudgey texture that complements the floral honey perfectly. White sugar just won’t cut it here.
• Storage Secret: This cake is famous for getting better with age! Wrap it in greaseproof paper and foil and leave it for 2-3 days before eating. The honey acts as a humectant, drawing moisture in and making the cake stickier.
• Honey Choice: Use a good quality clear honey (like Acacia or wildflower). Set honey creates a different texture and doesn’t melt as smoothly into the glaze.

What To Serve With Mary Berry Honey Cake Recipe?

This Mary Berry Honey Cake Recipe is a sticky, comforting treat that needs a hot drink! A mug of milky Earl Grey Tea or a fresh Coffee is the perfect partner to cut through the sweetness. For a dessert option, serve a warm slice with a dollop of Crème Fraîche or Greek Yogurt to balance the sugar! A sprinkle of toasted almonds on top adds a lovely crunch if you want to dress it up.

How To Store Mary Berry Honey Cake Recipe

• Room Temp: Wrap the cake tightly in baking parchment and then foil. Store in an airtight tin at room temperature. It keeps beautifully for up to 1 week.
• Refrigerate: There is no need to refrigerate this cake; the cold can actually dry out the crumb faster.
• Freeze: You can freeze the unglazed cake for up to 3 months. Thaw at room temperature and brush with warm honey to refresh it before serving.

Mary Berry Honey Cake Recipe Nutrition Facts

• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 50g
• Protein: 4g

Nutrition information is estimated per slice (based on 10 servings).

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