Honey Cake



2 cups plain flour

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

½ cup vegetable oil

1 cup honey

1 ½ cups caster sugar

3 eggs, room temperature, gently beaten

1 teaspoon vanilla extract

½ cup espresso, cooled slightly (not hot)



200ml whipping cream

200g mascarpone

4-5 figs, quartered

Handful of pistachios, chopped

2-3 tablespoons Honey 


Preheat oven to 180C. Grease tin. 

Whisk flour, baking powder, salt and cinnamon together in a large bowl.

Make a well in the centre and add oil, honey, caster sugar, eggs, vanilla and espresso. Whisk well ensuring ingredients aren’t stuck to the bottom of the bowl.

Once combined well, pour into greased tin and bake for 50 to 60 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes before inverting onto a wire rack to cool completely.

Whip cream until soft peaks form. Add mascarpone and beat for a minute. Spoon on top of cake, scatter figs on top and sprinkle with pistachios. If you want to add an extra taste of honey, drizzle a spoonful or two over the top. 

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