Easy Honey Cake from Natascha’s Palace

My blogging friend Natascha from Natascha’s Palace currently resides in Spain. I am envious of her cookbook collection and I enjoy how she incorporates what she is currently reading into her posts. From Julia Child to Monet, she has a fascinating way of bringing their recipes to life; all the while sharing her personal journey as a teacher, traveler, and wife… Thank you Natascha, your blog is a joy!

I love that the recipe called for “de miel” (honey), I feel so cultured! And I love that Natascha used a beautiful flower, (I tried to emulate her pic, but I am not sure my flower is edible). Aside from the beating the egg whites until stiff (because sometimes I can be lazy)… this was such an easy and delicious recipe! The aroma really made me love the smell of my kitchen and being that the mornings and evenings are getting quite chilly, it was lovely to finally have something baking in the oven! The honey drizzled on the top of this cake really kept it moist. And the hint of cinnamon in every bite was just enough to give a little depth. I really enjoyed this cake (as well as my friends and family) and it seemed like such a perfect dessert to add other ingredients. I thought “wouldn’t it be fun to throw in some pieces of chopped apple?” I’m getting excited just thinking about it. Baking season is here!

Thankfully Owen fulfilled my Christmas request a couple years ago and bought me a food scale from Sharper Image, because the measurements are in grams, not cups. Which for whatever reason I couldn’t get a clear translation on, so I got precise and weighed it out. I have included my dry ingredient measurements for you! My liquid measuring cup has ml’s on one side, phew! For the original recipe visit Natascha’s Palace!

As organic as possible (my input)

120 ml honey, plus more for topping

3 large eggs, separated yolks and whites

2 Tbsp sugar

150 ml milk

120 ml olive oil

1/2 tsp cinnamon

1 1/2 cups plus 3 Tbsp flour

1 Tbsp (rounded) baking powder

Confectioners sugar for topping (optional)

Preheat oven to 350º. Grease a cake 9″ round cake pan, set aside.

Heat the honey in a small pot until it is liquid-y, remove from heat and pour into a mixing bowl. Beat the egg yolks and sugar into the honey, add the milk, cinnamon and oil, mix well. Sift flour and baking soda in a large bowl, add the wet ingredients and combine. In a separate small bowl, beat the egg whites until stiff. Fold them into the flour mixture until just incorporated. Pour the batter into the prepared cake pan and bake for about 30 minutes until an inserted toothpick comes out clean. Let cool about 10 minutes and remove from pan onto a cooling rack. When cooled completely sprinkle with confectioners sugar and drizzle with honey. Enjoy!



  1. This looks wonderful! I am so glad you convert what you can of the measurements! There are so many great recipes out there that I haven’t tried yet because I use American measurements. I should probably work on my metric system. 🙂

    1. I hear you! It’s not always as precise as measuring in weight (grams), because you can pack a cup tight, sugar can weigh more than flour etc., but I think it should turn out! At least mine did;)

  2. Looks and sounds delicious!! I love a cake that only takes 30 minutes! I’m definitely going to give this a go 🙂
    You always make everything look so beautiful!! Love that cake stand 🙂

  3. Oh my GOSH! This is beautiful! I will remember to start putting instructions into American measurements too! Thank you for the lovely things you said about my blog. It is a joy to have great blogger friends like you! That is the truth xxxxxxxxxxxxxxxxxxx

  4. This sounds simply wonderful, and your description makes me want to get right in the kitchen and start baking! I can almost smell the honey aroma from here!

Comments are closed.