It has been too long since I’ve posted anything decadently sweet and naughty. Yes, this recipe of Honey and Citrus Syrup cake IS naughty, let me tell you why.
The thing about a moist syrup cake, like this one, is that it lasts way longer than any other cake. It is actually at its best, when it has been standing in the fridge for about three days. Can you see why this is such an evil thing!
At least now you can have a piece of cake everyday, for the next six days. The cake consists of a fluffy vanilla one-bowl mix cake, sweetened with honey, then drizzled with a honey and citrus syrup.
The sponge cake just takes all of that sugary syrupy goodness and with the tang of citrus and the sweetness of the honey, it sure is the perfect treat for the family.
You can of course add more zest if you please and you can remove some of the clementine segments off of the cake before serving. I also used this recipe for my Vanilla and White Chocolate Bundt cake – it simply is the best and most versatile vanilla cake recipe out there. Enjoy!
| Prep Time | 10 min |
| Cook Time | 30 min |
| Servings | servings |
- 1/2 cup butter softened
- 1/2 cup milk
- 3/4 cup sugar
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla essence
- pinch salt
- 2 teaspoons baking powder
- 1 1/2 cups flour
- 2 clementines zest retained
- 1 cup sugar
- 1/2 cup honey
- 1 cup water
- 2 clementines segmented
Ingredients Cake
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- First off, preheat the oven to 200 degrees Celsius and prepare a bundt pan with non stick spray.
- Then, in the bowl of an electric mixer, add all the ingredients except the sugar, water, honey and clementines from the end of the ingredient list.
- Mix on high for 3 minutes.
- Add batter to the pan and bake for 30 minutes on 180 degrees Celsius, or until a tester comes out clean.
- In the meantime, add the water, sugar, honey and clementines to a small saucepan and bring to a boil.
- Simmer on low heat for 4 minutes until sugar is dissolved and liquid becomes sticky.
- After baking time, remove the cake from the pan, and carefully drizzle the syrup over the hot cake.
- Leave for a few minutes before finishing the saucy goodness, this cake really takes it all in.
- Refrigerate before serving.
What water????? You don’t mention water in the list of ingredients yet you do in the instructions. You mention clemintines and honey twice in the ingredients. Are they both in the batter and topping
Hi!
Thank you for the comment! The water is part of the ingredients for the sauce – I have added it in. There are indeed honey and clementine zest in both the cake and the sauce ingredients. Thank you for bringing it to my attention. Enjoy!