Portuguese Honey Cake | Sweet Walnut Dessert Recipe
Why You Will Love This Recipe
There is something truly special about a cozy Portuguese honey cake. This comforting dessert fills the kitchen with the scent of warm cinnamon and sweet honey. If you want to bake honey cake with aniseed, this authentic Soajo honey recipe is perfect for you. The simple batter bakes into a beautifully soft texture. Finished with chopped walnuts, every single bite feels like a warm hug.
Tips for Success
• If you cannot find Soajo honey, any dark honey like buckwheat or chestnut honey will work well for the recipe.
• For a nut-free version, you can omit the walnuts or substitute them with toasted coconut flakes for added texture.
• To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter.
• If you prefer a sweeter cake, increase the sugar to 350g (1 3/4 cups) or add a bit more honey to the batter.
• For added moisture, you can replace some of the milk with yogurt or a dairy-free alternative like almond milk.
Frequently Asked Questions
Can I use a different type of honey for this recipe?
Yes, you can substitute Soajo honey with any dark honey, such as buckwheat or wildflower honey, to achieve a different flavor profile.
How should I store leftovers of the honey cake?
Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for about a week.
What should I do if my cake batter is too thick?
If the batter seems too thick, add a few tablespoons of milk to achieve a smoother consistency before folding in the egg whites.
Recommended Drink Pairings
Grab your favorite crisp Vinho Verde or a cold Super Bock to enjoy with this classic dish!
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Beat the egg yolks very well with the sugar and honey until smooth and pale.
- Add the ground cinnamon and the aniseed to the yolk mixture.
- Sift the wheat flour together with the baking powder and gently mix it into the batter.
- Whip the egg whites in a separate bowl until stiff peaks form.
- Carefully fold the beaten egg whites into the main batter, adding a few tablespoons of milk if the batter is too stiff.
- Grease a smooth round cake tin with butter and lightly dust it with flour before pouring the batter evenly into the tin.
- Bake in a moderate oven at 180°C (350°F) for about 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Unmold the cake onto a deep serving dish while it is still slightly warm.
- Drizzle the top of the cake generously with lightly warmed honey and sprinkle with chopped walnuts before serving.
Adapted from a Recipe by: @nacozinha
Nutritional Facts (Per Serving)
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