honey and almond cake recipe

Almond, Honey & Yogurt cake

1 comment

Here is our recipe for an Almond, Honey and Yogurt cake. This is one of those cakes you don’t want to leave too long-  we’d recommend eating within three days.

The beauty of this cake is in the moisture, so you don’t want the cake to become hard or stale. If you need it for longer, we’d recommend using an airtight container, well wrapped stored in a cool place.



Oil/butter (to grease)

170g unsalted butter

3 eggs (two full and one yolk)

100g fine semolina

100g plain flour

50g Ground almonds

1 tsp baking powder

A pinch of salt

1 tsp vanilla extract

3 tsp Scottish Heather honey

170g Greek Yogurt


For the syrup

1 lemon

120g caster sugar

100ml water

1tsp Scottish Heather honey



Pre heat the oven to 180 degrees/gas mark 4 and grease the tin.

Mix the butter and the sugar in a bowl and cream together until light and fluffy using an electric whisk (or a wooden spoon if your arms are strong!)

Break the eggs and the extra yolk into a separate bowl and beat lightly using a fork. Gradually beat the eggs into the creamed mixture.

Sift the semolina, flour, ground almonds, baking powder and salt over the surface and fold into the creamed mixture using a large metal spoon or spatula. Fold in the vanilla, honey and yogurt. By this point, the batter should be rather thick.

Pour the mixture into the prepared tin and bake in the oven for 45-55minutes, or until Ruch golden brown. To heck if the insides are done, insert a skewer and make sure it comes out clean or with full crumbs.

Preparing the Syrup

Finely grate the lemon zest. Bring the sugar, water, honey and lemon zest to a simmer. Keep on the boil until it has reduced in half into a syrupy liquid.

When the cake has cooked, prick the sponge a few times using a skewer, right through to the base. Let the cake cool and then pour 2/3 of the syrup over the cake.

Transfer to a serving plate and pour the rest of the syrup onto just before serving!

Should you fancy a twist on this dish, why not add in some chopped died apricots, or nuts such as pistachios or hazelnuts. If you’d like your cake to have more of a middle eastern flavour, add in some rosewater or orange flower water… and it works perfectly with a dollop of Greek yogurt! 

Do you have your won take on this? We'd love to hear what you do to make your cakes unique and tasty! Pop your recipes in the comments below!

Don't have an hour to bake? Why not try our banana bread recipe? A quick fix for that sweet tooth? 


1 comment

Kelly edge
Kelly edge

Yum! Just what we need to get through these rainy days 😋

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