This isn’t just a cake. It’s a soft-spoken celebration of Jewish tradition, gently modernized by Nigella’s signature magic. Honey Cake, also known in some circles as Lekach, is traditionally made to celebrate Rosh Hashanah, the Jewish New Year. a sweet beginning marked by the deep, golden richness of honey. But Nigella’s version? It transcends seasons.
It’s the kind of cake that doesn’t need frosting, fanfare or even a fancy plate. Moist, dark, lightly spiced with cinnamon and cloves, it’s like a hug from someone who really knows you. The first time I made it, I wasn’t looking for a showstopper. I was looking for comfort. And this cake delivered. one slice in and I felt like I had stepped into some kind of warm memory.
Nigella herself describes it as a quiet cake. That’s exactly what it is. Understated. Humble. But utterly unforgettable.
Nigella Honey Cake Recipe
Ingredients Needed
This cake reads like a love letter to your pantry. everything familiar, nothing fussy. Here’s what you’ll need:
- 2½ cups (340g) plain all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves (you can dial this down if cloves feel too forward to your taste)
- 1 cup (340g) honey – I used a dark wildflower honey for depth but any good-quality honey works.
- 1 cup (200g) brown sugar
- 1 cup (240ml) freshly brewed strong coffee. Don’t skip this. Even if you’re not a coffee drinker, it anchors the sweetness and lifts the spices. I used French press.
- ½ cup (120ml) vegetable oil. Neutral oils work best; I went with sunflower.
- 2 eggs – Room temp is best for blending.
- ¼ cup (60ml) whiskey or brandy. Optional but I highly recommend it. The alcohol bakes off, leaving behind a beautiful warmth.
Optional add-ins: Nigella sometimes includes orange zest or slivered almonds. I’ve tried both-they’re lovely but even without, the cake stands on its own.
Equipment Needed
No stand mixer. No fancy gear. This cake embraces the basics.
- A large mixing bowl. I use a vintage ceramic one that belonged to my grandmother. It’s chipped at the rim but perfect.
- Whisk or wooden spoon. I whisk by hand. There’s something grounding about it.
- Measuring cups and spoons
- A sieve for dry ingredients. I used to skip sifting. Don’t. It makes a difference here.
- Bundt tin or loaf tin – I used a round springform pan once and it worked just fine but a Bundt gives it that beautiful, old-world touch.
- Parchment paper (optional, for lining)
- Cooling rack
Instructions To Make Nigella Lawson’s Honey Cake
Okay, let’s slow down and do this the way I did-barefoot, with a mug of coffee and no rush.
- Preheat your oven to 350°F (180°C). Butter your tin generously and, if using a loaf or springform, line with parchment.
- Sift together your flour, baking powder, baking soda, cinnamon and cloves. This isn’t just a technical step. It’s a moment. Watch the soft snowfall of flour and inhale the spice. Pause.
- In a separate large bowl, whisk your eggs with the brown sugar until the sugar melts slightly into the eggs. Add your honey next. It’s messy. It’ll dribble down the sides. That’s okay-lick the spoon. You deserve it.
- Pour in the coffee, oil and whiskey. It’ll smell a bit strange. That’s fine-have faith. Stir it all gently until it looks glossy and golden.
- Add the dry ingredients gradually. Don’t dump it all at once. this batter needs your attention. Stir slowly, lovingly. It’s going to look thin, almost too runny but that’s exactly right. This cake is meant to be soft, like a honey-soaked sponge.
- Pour into your prepared tin and bake for about 45-60 minutes. Your kitchen will start smelling like a spice bazaar and a bakery had a baby. The top will darken and crack a little. don’t worry, it’s not burning.
- When a skewer comes out mostly clean (a few crumbs are okay), remove and let it cool completely in the tin. Trust me on this-warm honey cake is fragile and can fall apart if you rush.
What I Learnt
This cake taught me patience. Real, tender patience. The batter looked wrong at first. too thin, too oily. but it transformed in the oven, like people often do when given warmth and time.
It also reminded me that not everything needs to be dramatic to be memorable. There’s beauty in simplicity, in restraint. You don’t always need frosting or garnish. Sometimes, all you need is a well-brewed cup of coffee, a slice of something spiced and golden and a quiet afternoon.
Oh-and that whiskey? Adds just enough soul to make you feel like maybe you’ve been baking this cake for generations.
FAQs
What Makes Nigella Lawson’s Honey Cake Recipe Stand Out?
Nigella’s honey cake is pure comfort in cake form! The secret? The rich depth of flavor that comes from the honey, combined with warm spices like cinnamon and cloves. It’s a simple cake, but when you bite into it, it’s almost like a hug for your taste buds. Plus, the honey keeps the cake moist for days, which is a win if you’ve ever had a cake that dries out too quickly.
Can I Substitute Ingredients In Nigella’s Honey Cake Recipe?
Definitely! If you’re out of a certain spice or ingredient, you can easily swap. For instance, if you don’t have allspice, you can use a mix of cinnamon and nutmeg. If you prefer a lighter cake, you can use maple syrup instead of honey, but it won’t quite have that deep honey flavor. The best part about Nigella’s recipes is that they’re forgiving, so don’t be afraid to experiment a little!
How Do I Store Nigella’s Honey Cake To Keep It Fresh?
Storing this cake is easy-peasy! Just wrap it tightly in foil or plastic wrap and keep it in a cool, dry place. It actually improves with age (sounds like a good wine, right?). The honey helps it stay moist, so it’ll last a few days without drying out. If you want to keep it longer, pop it in the fridge and bring it back to room temperature before serving for the perfect bite.
