Honey cake with strawberries and whipped yoghurt

PT1H

PT1H

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This is a very easy cake to make. It's nice enough on its own with just some icing sugar dusted over the top, but the flavour works very well with strawberries so use them if they're in season.

Ingredients

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Imperial

Honey cake

  • 115g of unsalted butter
  • 340g of honey, plus 20g extra for drizzling
  • 3 eggs
  • 250g of plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 120g of Greek yoghurt

Whipped yoghurt

  • 120ml of double cream
  • 50g of Greek yoghurt
  • 2 tbsp of icing sugar

To serve

1

Line a 25cm cake tin with baking paper and preheat an oven to 180°C/160°C fan/gas mark 4

2

Add the honey and butter to the bowl of a stand mixer and beat together (you could also use an electric whisk or a wooden spoon and some elbow grease). Continue mixing and add in the eggs one at a time

  • 115g of unsalted butter
  • 340g of honey, plus 20g extra for drizzling
  • 3 eggs
3

Once they are all incorporated, gently fold in the flour, bicarbonate of soda and baking powder, trying not to knock any of the air out

  • 250g of plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
4

Finally, fold in the yoghurt, then carefully pour the mixture into the lined cake mould. Bake the cake for 30-40 minutes. You can tell it’s cooked through by placing a toothpick in the centre of the cake – it should come out clean

5

While the cake bakes, make the whipped yoghurt. Whip the double cream and icing sugar together until nice and thick – around the soft peak stage. Fold in the yoghurt and set aside

  • 120ml of double cream
  • 2 tbsp of icing sugar
  • 50g of Greek yoghurt
6

When the cake is cooked through, remove it from the oven and leave it to rest for 1 hour in the mould. Once completely cooled, lift it out and cut into 8 even portions. Divide between 8 plates, drizzle with a little extra honey then serve with a dollop of whipped yoghurt and plenty of strawberries. Garnish with the fennel flowers (if using)

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