Honey Cake

This recipe is adapted from a traditional honey cake that can be traced back to medieval Christian communities, where honey cakes were popular festival desserts. Honey cake has been a beloved treat since ancient times, making its way from the Mediterranean to Western and Central Europe during the Middle Ages. This particular recipe is a modern adaptation from https://www.recipetineats.com/. Medieval honey cakes were never frosted—the goal was always to highlight the natural flavor of the honey itself. Each cake is unique because honey differs in taste depending on where it's harvested.

INGREDIENTS

Cake

- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, room temperature
- ⅔ cup honey
- 4 large eggs, room temperature
- 3 tablespoons milk, slightly warmed
- ⅓ cup sliced almonds

Honey Syrup

- ⅔ cup honey

- ¼ cup water

1. Preheat the oven to 350°F (180°C). Butter and line an 8-inch round or springform pan with parchment on the base and sides.
2. Whisk together the flour, baking powder, and salt in a small bowl.
3. Beat the butter and honey together on medium-high speed for about 3 minutes, until smooth and fluffy, scraping down the sides halfway through.
4. Switch to a wooden spoon. Add one egg and stir until mostly combined (the mixture will look curdled — that's fine). Add a quarter of the flour mixture and stir to combine. Repeat, alternating egg and flour, until everything is incorporated.
5. Stir in the milk until the batter is almost smooth. It should be thick but soft.
6. Scrape the batter into the prepared pan and smooth the top. Scatter the almonds over the surface.
7. Bake for about 45 minutes, until a skewer inserted in the center comes out clean.
8. Let the cake rest in the pan for 30 minutes before syruping — this keeps it from turning dense.
9. While the cake cools, bring the honey and water to a gentle simmer over medium-low heat. Let it bubble gently for about 7 minutes to reduce slightly, then remove from the heat and let the syrup cool for 10 minutes.
10. Poke about 30 holes across the top of the cake with a skewer, working around the almonds, all the way down to the base.
11. Pour the warm syrup over the cake in three or four rounds, giving each pour a few minutes to soak in before adding the next. Let the cake rest for 15 minutes before serving.

Spices and honey were luxury items in Nicola's time—symbols of wealth and power. As constable of Lincoln Castle, Nicola literally held the keys to the spice chest and storerooms. Serving honey cake would have been a display of status and hospitality, reserved for important guests and celebrations. St. Bartholomew's Day (August 24) was traditionally associated with the honey harvest in medieval England and Europe, making honey cakes a fitting tribute to the season.