Honey Cake Recipe | Honeycomb Cake | Beehive Cake

1. Preheat oven to 340F (170C). Spray the mold with cooking oil and set aside.
2. In a large bowl whisk eggs and sugar, whisk until combined.
3. Add oil, honey, salt, vanilla extract and whisk until combined. Add tea and whisk until combined.
4. Sift in flour, baking powder, baking soda, cinnamon and stir just until incorporated.
5. Pour the batter into prepared pan.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool slightly, then release from the mold.
8. Meanwhile make the syrup: in a small bowl whisk hot water and honey. Set aside.
9. When cake is ready, drizzle with the syrup.
10. Allow to cool before serving.

Frequently asked questions:

WHERE CAN WE BUY HONEYCOMB CAKE MOLD?

You can buy honeycomb cake mold on my shop. This is the link: Honeycomb cake mold

CAN WE MAKE HONEYCOMB CAKE WITHOUT THE MOLD?

Technically you can make the same cake with the same recipe in a 8-inch (20cm) round cake pan. The taste of the cake will be the same taste, but the look of the cake will be completely different, and you will not get the unique look of the hive.

WHAT CAN BE USED INSTEAD OF TEA?

The tea in this recipe helps to get a special flavor. You can use black tea, green tea or any tea that you like. If for some reason you prefer to skip the tea, that’s not a problem, instead you can use water or milk.

MY CAKE CAME OUT DENSE, WHAT DID I DO WRONG?

If your cake came out too dense, that’s probably because of the amount of the honey. Different honey brads react differently, try to reduce the amount of honey to 190-200g.

HOW TO STORE HONEY CAKE?

Store the cake, covered in the fridge, up to 5 days.

MORE RECIPES YOU MIGHT LIKE:

• Medovik - Russian Honey Cake
• Ricotta and Honey Cheesecake
• Baklava Cheesecake