Light and buttery honey cake infused with orange zest and vanilla. A gorgeous bake served with Greek yoghurt and fresh berries.
Matilda the Musical is running a bake off competition! We want you to get in the kitchen and bake something inspired by Matilda!
The prize for the competition is 2 tickets to Matilda the Musical, an afternoon tea at the Radisson Blu Edwardian and a night’s stay at the Radisson Blu Hotel, Mercer Street, London. To take part and have the chance to win, click here to go to the official site and find out more! #MatildaBakeOff
It’s great fun to be involved in this baking campaign with Matilda the Musical! So when I brainstormed some recipe ideas inspired by Matilda, I had many ideas of recipes that were influenced by the story. Some favourites like chocolate fudge cake sprung to my mind, but it was my sister Becky who suggested I baked honey cake for this post. And if you’ve read Matilda you will know one of the main characters in the story is lovely Miss Honey. So a honey cake seemed the perfect bake to choose!
This honey cake is sweet, with a beautiful light flavour from the orange zest and vanilla. It’s delicious sliced up, drizzled with extra honey, dusted lightly with icing sugar, and served with Greek yogurt and berries. So good and this tasty recipe couldn’t be easier to make! Get baking and come along and join the Matilda Bake Off!
Honey Orange Cake –
170g/6oz (1/2 cup) clear honey
140g/5 oz unsalted butter, softened
85g/3oz light brown sugar
2 medium free-range eggs, lightly beaten + at room temperature
200g/7oz (1 and 2/3 cup) self-raising flour, sifted
1 teaspoon orange zest (zest from 1 large orange)
1/2 teaspoon vanilla extract
Honey Sugar Glaze –
1 tablespoon honey
4 tablespoons (60g) icing (confectioners’) sugar
1-3 teaspoons hot water
- Preheat oven to 180C /160 Fan / 350F / Gas Mark 3. Line the base of a 18cm cake tin with parchment. Grease the base and sides of the tin well with butter.
- Measure the honey, butter, sugar and vanilla into a medium saucepan – add a tablespoon of water and heat gently until it has completely melted – don’t get the mixture too hot (not boiling).
- Remove from the heat and add the beaten egg, flour and orange zest, and whisk to combine – try not to over mix.
- Spoon into the cake tin and bake for 40-45 minutes or until nicely risen and lightly golden on top. Allow to cool for a few minutes, then when cool enough to touch turn out onto a wire rack. For the glaze, mix together the honey, sugar and water. Then brush/drizzle over the warm cake. Leave to cool completely.
- Slice up and serve with fresh berries and cream, or Greek yogurt. I also like to drizzle over extra honey and dust with icing sugar.
Recipe inspiration from here
- Don’t open the oven door until at least the 40 minute mark. Otherwise you may risk the cake sinking.
- If your cake develops a crack in the centre, as mine did, it is completely fine! It just looks even more homemade and I love that rustic look.
- Feel free to omit the orange zest if preferred. You could also add approx. 1/2 tsp of ground cinnamon or ginger to the cake batter as well.
- Best eaten on the day of baking – but it will keep in an airtight container at room temperature for up 3 days.
- You can also warm a slice up and serve with custard, cream or ice cream.
My new favourite cake recipe! Fluffy, light and with an amazing honey flavour in each bite! A must bake!
Keep up to date with me on:
Like my Facebook page here