Espresso Honey Cake

Baking with fair honey sustainable supports apiary projects around the world

Recipe: Espresso Honey Cake

Fair-made tastes twice as good

Yield: 12 muffins


  • 400 g + 100 g Breitsamer Imkergold Fairtrade Honey liquid
  • 400 g flour
  • 200 g ground almonds (blanched)
  • 1 fairtrade certified organic orange
  • 125 g butter
  • Pinch of salt
  • 2 teaspoons ginger bread spice mix
  • 1 teapoon cinnamon
  • 2 eggs (size m)
  • 1 package baking powder
  • 5 g baking soda
  • 50 g almonds (blanched)
  • 100 ml espresso
  • 1 tablespoon confectioner’s sugar
  • 100 g chocolate covered coffee beans
  • Fat and flour for the baking pan
  • Aluminium foil

1. Heat 400 g honey (max. 75 °C) and let it cool down to 40 °C. Mix ground almonds and flour. Slowly fold in warm honey by using a dough hook.

2. Rinse orange under hot water, dab dry, and grate its zest. Beat butter, orange zest, salt, and spices until creamy. One by one add eggs. In portions stir in honey mixture. Combine baking powder and baking soda and mix into the batter.

Prepare loaf pan (8 x 12x 30 cm) by spraying with baking spray or buttering and lightly flouring.

Transfer cake batter into baking pan and smooth it. Bake for 90 min at 150-170 °C in preheated oven. After 25 min place almonds on the batter and cover cake with foil.

3. Caramelize 100 g honey in a pan. Add espresso and let simmer for 10 min. Remove cake from the oven and drizzle with honey-espresso mixture.

Allow to cool for about 10 min. Remove from the baking pan and cool completely.

4. Dust cake with confectioner’s sugar, slice, and decorate with chocolate covered coffee beans.

Preparation time 40 min, waiting time 1 h

Per serving (1slice) 1630 kJ, 390 kcal.
Protein 7 g, fat, 17 g, carbohydrates 50 g

Copyright: Breitsamer Honig by House of Food