Miss Honey Cake

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


  1. 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.
  2. 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).
  3. Remove from the heat and add the beaten egg, flour and orange zest, and whisk to combine – try not to over mix.
  4. 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.
  5. 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

Recipe Notes:

  • 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!



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28 thoughts on “Miss Honey Cake

  1. This looks heavenly! I can’t wait to try this. And Matilda was one of my favorites growing up! Chocolate cake is probably what comes to everyone’s mind, but love that you went with Miss Honey 🙂

  2. This cake looks so wholesome and lovely! Good luck with the bake off and thanks for spreading the word – I had no idea that Matilda had been turned into a musical!

  3. Hi there 🙂
    Just came across your blog because this post somehow ended up on my Twitter timeline (I guess re-tweeted by some account related to Matilda or something). Anyway – I’m really hungry and want some cake RIGHT NOW 😀 This one looks and sounds heavenly but I’ve got a few questions (two in fact): Could I also use normal “white” sugar instead of the brown one? And: What on earth is self-raising flour? I live in Germany but I don’t know if that’s the reason why I’ve never heard of that or if I’ve just never come across this before. I guess you don’t need baking powder or something of the like, right? Could I also replace that with “normal” flour and just use baking powder as well? (And maybe you could even tell me how much baking poweder would be required then?)

    There’s so many recipes on here that I’d like to try right away – although I’m usually not the type of person who does a lot of baking. And so many sound so English to me which I love. There’s a definitely a few I’m gonna try. And your photos are all so wonderful and really stimulating my appetite. Great blog! 🙂

    • Hallo Hannah! I know a little German, as I studied it for a few years at school, but I definitely need more practice! Your English is fab! 😀

      So pleased you like the cake – that makes the really happy to hear! Regarding the ingredients you can definitely sub the brown sugar for the same amount of white sugar.
      Self-raising flour here in the UK is flour with the raising agent (i.e baking powder) already added. But with this recipe you can use the same amount of flour, but you will need to add 2-3 tsp of baking powder.

      I’m really pleased you like the recipes I have posted on my blog so far! That is the best compliment I could ask for!

      Vielen Dank! 😀

      • Wow, thanks for your quick answer. And also for complimenting my English 😉 It’s my minor subject at university – and also I think it’s easier for us to practise our English than it’s for you with German: I simply watch all films and TV shows in English, that’s really good practice 🙂
        Thanks again and looking forward to even more delicious recipes 😉

  4. Never heard of Matilda the Musical, but if I were Matilda or Miss Honey, I would be definitely excited to have this cake!:) Wait…I’m a Ben, and I would be happy to have it too! I mean, honey and orange zest – who would ever reject a slice, right? Nicely done, Jess!

  5. Sounds like fun! Good luck with the bake off! Competition beware when you enter 😉

    This honey cake looks and sounds just wonderful! I have no doubt you’re going to rock the competition!

  6. What a fun recipe! I am totally digging the combination of flavors you’ve got going on here, Jess. I don’t use honey near enough in my baking…so clearly I need to step up my honey game! I haven’t seen Matilda yet, but I would love to see it sometime. Best of luck in the competition…this cake is a winner in my book! 🙂

  7. I’ve never heard of the musical Matilda, but I know the book well! I’d say good luck in the competition, but with this cake I don’t think you need luck! This looks and sounds absolutely wonderful- a SLAM DUNK winner if you ask me! A honey cake with orange zest and vanilla AND a dollop of Greek yogurt AND a (heavy) dose of sugar glaze has my vote- all day, every day! This is just perfection, Jess! LOVE it! Pinned! Cheers, girlie!

  8. Pingback: Miss Honey Cake – Matilda Bake Off | homethoughtsfromabroad626

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