Honey Breakfast or Morning Tea Cake made with Wandoo White Gum Honey this a delicious treat with the perfect balance of sweetness and healthy goodness.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey Breakfast Cake

Honey Breakfast or Morning Tea Cake made with Wandoo White Gum Honey this a delicious treat with the perfect balance of sweetness and healthy goodness.
Prep Time30 mins
Cook Time1 hr
Servings: 2 Loaves

Equipment

  • 2 large loaf pans - 5.25" x 9" x 2.75" in size.
  • Large mixing bowl
  • Zester for Orange zest
  • Pastry Brush
  • Cake Rack

Ingredients

For Cake:

  • 1 tbsp Butter, enough for 2 loaf pans
  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Salt kosher or sea salt works best
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Ginger powder Fresh Ginger works well if available but you need slightly more - 2-3 tsp or to taste
  • ½ tsp Ground or crushed cloves
  • 2 tsp Ground Allspice
  • cups Raw Granulated Sugar You can use white sugar if you prefer
  • ½ cup Brown sugar
  • 2 Oranges - zest from one Orange Use the Juice of Oranges for glaze
  • ½ cup Slivered Almonds chopped brown or white Almonds are fine too
  • ½ cup Rolled oats
  • 1 cup Olive Oil You can use coconut oil or Canola oil
  • 1 cup Honey Bella Bees Wandoo honey is best
  • 3 large Eggs They are best at room temperature for easy mixing.
  • 1 tsp Vanilla extract
  • ½ cup Juice of the Orange
  • cups Warm Coffee

For Glaze:

  • 1/3 cup Raw Granulated Sugar You can use white sugar if you prefer
  • 1/3 cup Orange juice Just the fresh Orange from the Zest
  • 1/3 cup Honey Bella Bees Wandoo honey is best
  • ½ tsp Ginger powder Fresh Ginger works well if available but you need slightly more - 1 tsp or to taste
  • Zest from one orange

Instructions

For Cake:

  • Grease 2 large loaf pans with butter and dust / coat with flour. Set aside or put in the fridge. You can also use PAM if you prefer.
  • Preheat oven to 350°F or 180°C
  • In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, 1 tsp. ginger powder, ground cloves, allspice, 1 1/2 cup granulated sugar, light brown sugar and the zest from one orange and whisk together.
  • In a separate, medium bowl, place canola oil, 1 cup honey, eggs, vanilla extract and 1/2 cup fresh orange juice - measuring the oil before the honey, as that will make it easier for the honey to glide out of the measuring cup. Whisk well this mixture well so honey is broken down.
  • Combine the two mixtures and stir with a wooden spoon or strong whisk. Add the warm coffee and mix until the ingredients are thoroughly combined and smooth batter.
  • Pour the batter into the two prepared pans.Finish the cakes with the oat/almond topping. Place in the oven. Bake until the cake can be poked with a knife in the centre and it comes back clean, around 50 minutes - 1 hour

For Glaze:

  • While the cakes are baking, make the cake glaze. Place 1/3 cup granulated sugar, 1/3 cup orange juice, 1tsp. ginger powder and zest from one orange into a sauce pot and bring to a boil, stirring until the liquids are combined.
  • Allow this mixture to cool - It should be less than 40°c or back to room temp. Add the 1/3 cup honey and mix well.
  • Remove cakes from the oven and make a number of pokes on the surfaces of the cake with a knife. Pour the glaze on top equally between the two cakes, using a brush if needed to push around the glaze into all parts of the top of the cake.
  • Set the cakes aside and let cool. Once cooled, remove from the loaf pans onto a cake rake.
    Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer and individually wrapped in the freezer to last up to 3 months. 
    When you're ready to enjoy, toast cake in a toaster oven for a quick on-the-go breakfast.

Notes

You can use an electric mixer to combine the wet and dry mixes if you prefer.