Spiced honey cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 102) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Orange blossom whip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jennifer_vszvd1 on March 10, 2026

    Very easy and delicious. Not too sweet. I used larger almond pieces and added them halfway through the bake time so they wouldn’t sink. I’ll definitely be making this again.

  • ana_b3gye8 on February 12, 2026

    Delicious cake! I went with the espresso cream cheese frosting from her Substack version.

  • dbuhler on April 24, 2024

    I made no changes to this cake and weighed all the ingredients. My cake sunk pretty bad in the center, so next time I will reduce the baking powder and possibly increase the flower by a tablespoon or two (I live at high altitude). I thought the flavor of this cake was okay, not too sweet, but my husband and the teenage boys I made this for thought it was amazing. I agree with the head note - the almonds are a must!

  • jdejong on April 16, 2024

    One of my favorite things about this book are the options given for various pan selections. I had some lovely Meyer Lemon honey and decided to double the recipe and bake it in a bundt pan. I substituted Kefir for the buttermilk (lactose intolerant family member) and used Fiori di Sicilia and vanilla powder instead of cinnamon. A 45 minute bake resulted in a deliciously moist cake that tasted like spring. Love the quick one bowl preparation and easy clean up as well.

  • Victoria_from_London on January 12, 2024

    Very, very easy, 1 bowl, 1 hand whisk next time. Stand mixer not worth it. Very liquid: is it this GF mix? Try cooking 35 minutes from the start even in my AEG oven.

  • elysedc on December 31, 2022

    a winner! ran out of eggs, used the same weight equivalent of egg whites (had a container) and worked out without a problem. I used an orange flower blossom honey, and since the author recommends an orange flower blossom whip as a pairing, I decided to replace the vanilla extract with an equal amount of orange flower blossom extract. Tastes incredible - will be my go to honey cake! Very moist!

  • meginyeg on March 30, 2021

    Loved this. I used a stronger flavoured honey had it came out with almost caramel undertones. Cake itself was light and fluffy. Will definitely make again.

  • Lepa on November 16, 2020

    I couldn't wait to bake something from this book and choose this because it was one of the only cakes that only use two eggs. I don't usually love honey cake but really enjoyed this one. It was easy, delicious and not too sweet so we had it for breakfast.

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