Leatherwood Honey Cake
A fragrant, deeply golden spiced cake infused with aromatic Tasmanian leatherwood honey, baked until moist and finished with a sticky warm honey glaze.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •20 cm round cake tin
- •baking paper
- •small saucepan
- •mixing bowl
- •whisk
- •wire rack
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 14 g
- carbs
- 56 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 360 kcal
Instructions
- 1
Preheat your oven to 160 degrees C or 140 degrees C fan-forced.
- 2
Grease a 20 cm round cake tin and line the base and sides with baking paper.
- 3
Combine the leatherwood honey, butter, brown sugar, and water in a small saucepan over low heat.
- 4
Stir gently until the butter melts and the sugar dissolves, then take off the heat to cool slightly.
- 5
Sift the plain flour, baking powder, cinnamon, ginger, cloves, and salt together into a large mixing bowl.
- 6
Pour the warm honey mixture and beaten eggs into the bowl with the dry ingredients.
- 7
Whisk gently until the batter is smooth and well combined without overmixing.
- 8
Pour the batter into the prepared cake tin and level the top with a spatula.
- 9
Bake for 40 to 45 minutes until a skewer inserted in the centre comes out clean.
- 10
Warm the extra leatherwood honey slightly and brush it generously over the hot cake surface.
- 11
Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
Chef's tips
Leatherwood honey has a bold, floral musk that sets this cake apart, so avoid substituting mild supermarket blends. Do not boil the honey mixture on the stovetop, as overheating destroys the honey's delicate fragrance. The cake actually improves if wrapped and rested overnight before slicing.
Ingredient substitutions
- Tasmanian leatherwood honey → strong floral raw bush honey
- dark brown sugar → light brown sugar or golden syrup
Storage
Store in an airtight container at room temperature for up to 5 days, becoming stickier and more flavourful over time.
Reheating
Warm individual slices in a low oven at 150 degrees C for 5 minutes or microwave gently for 10 seconds.
Common mistakes to avoid
- •Boiling the honey and butter rapidly, which can scorch the sugars and dull the floral aroma.
- •Overbaking the cake, which dries out the crumb and loses the signature sticky honey texture.
Serving suggestions
Cooked Leatherwood Honey Cake?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
