Spiced Honey Cake Recipe by Social Pantry Group

Ingredients

Spiced Honey Cake

260g all-purpose baking flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp freshly grated nutmeg
85g granulated sugar
55g light brown sugar
115ml vegetable oil, plus a little extra for lining your cake tin
115g honey
1 large egg plus an extra large egg yolk (zero waste tip – save the extra white and use to make meringues, or simply add to scrambled eggs or an omelette)
½ vanilla bean, split lengthwise
120ml fresh orange juice
½ cup whey or buttermilk

For the Icing and Decoration

85g cream cheese, room temperature
3 tbsp unsalted butter, room temperature
125g icing sugar
1 tsp finely grated lemon zest
Pinch of salt
½ vanilla bean, split lengthwise
125ml unsweetened coconut cream, room temperature
Bee pollen, goji berries, edible flowers, candied nuts of your choice, we used pecans (for serving; optional)
Extra honey for drizzling

Method

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Method

Preheat the oven to 180°C.
Coat a 9 inch cake tin with vegetable oil and line the bottom with baking paper.
Combine the baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large mixing bowl.
Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discarding the pod.
Beat the wet mixture (using an electric mixer on medium if you have one) until pale and thickened, about 4 minutes. Reduce the speed to medium-low and gradually pour in the orange juice and whey.
Continue to beat until frothy, about 2 minutes. Reduce the speed to low and gradually add the dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).
Pour into your cake tin and bake until it golden brown and the centre springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes.
Transfer to a wire rack and leave to cool in the pan for 20 minutes. Run a knife around the edges of the cake to loosen and invert onto the rack. Leave to cool completely.
Top tip — we love this cake still slightly warm from the oven, but you can make the cake 3 days ahead of eating, and store it tightly wrapped at room temperature.
To make the icing, beat the cream cheese and butter together on a medium-high speed with your electric mixer. Add the icing sugar, lemon zest, salt and the vanilla beans. Beat on a low speed until mixture is very light and thickened.
With the motor running, add the coconut cream by the tablespoonful and continue beating until very soft peaks form.
To decorate, pile the frosting on top of cake and spread to edges (it’s okay if it cascades over the sides).
Decorate with bee pollen, goji berries, edible flowers, candied nuts of your choice, we used pecans. If desired, drizzle honey over the whole cake just before serving.

Zero Waste Tips

This cake freezes well, just ensure it’s wrapped up nice and tightly. Remove from the freezer and allow to defrost before assembling with the icing and decorations.

You can freeze egg whites – then use next time you’re making meringues.