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Spiced Honey & Almond Cake

Our spiced honey was inspired by a trip to Norway where we tasted something similar and were blown away by the flavour. Scandinavian countries love using warm fragrant spices like cinnamon, cardamom, cloves & caraway in all kinds of recipes. We like the rich spiced depth of our Spiced Kent Honey baked in this light and buttery sponge cake, perfect with a mid morning coffee, or ‘Fika’ if you are feeling Swedish!


250g softened butter
250g caster sugar
4 free range eggs
150g spelt flour
150g ground almonds
1 tsp baking powder
1 tsp cinnamon
50g flaked almonds
4 tbsp Kent Spiced Honey

Preheat oven to 170°C
Line a traybake tin with baking parchment (mine was 20x28cm)

Weigh the butter and sugar into a large mixing bowl and whisk (arm powered, electric, whatever you choose) until light and fluffy.
Then one by one crack in the eggs and whisk, it’s important to do this step gradually to avoid the mixture curdling, if your mixture does curdle add a little of the flour and mix until it comes back together again. Add the ground almonds and stir.
In another bowl weigh the spelt flour, baking powder and cinnamon and sift this mixture into the cake mix, folding through until no traces of flour remain.
Finally use a spatula to pour the cake mixture into your lined tin right into the edges, smooth over the top and sprinkle with the flaked almonds.
Bake at 170°C for 35 minutes or until it’s golden springy to the touch and a cake skewer comes out clean.
While the cake is cooling in the tin, heat the spiced honey in a pan until it’s really runny, then drizzle all over the top of the cake.
The honey will soak into the cake as it cools, once cool turn the cake out of the tin and cut into 12 pieces. This cake stores really well in an airtight tin for a few days.