This cake captures the essence of a time when simple ingredients were celebrated with reverence. The combination of salted honey and fresh herbs evokes a balance of sweet and savoury—a nod to the old-world belief that even desserts could carry the blessings of the earth.
This recipe that blends the sweetness of honey, the savoury kick of salt, and the aromatic lift of fresh herbs—a modern homage to ancient springtime traditions.
Gathering of Ingredients
For the Cake:
- 2 cups all-purpose flour (you can substitute half with whole wheat flour for a rustic touch)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs, at room temperature
- ¾ cup unsalted butter, softened
- ¾ cup honey (use a good quality, raw or wildflower honey for depth)
- 2 tbsp coarse sea salt (divided; one for the cake batter and one for the drizzle)
- ½ cup whole milk (or a milk alternative)
- 1 tbsp vanilla extract
- 2 tbsp fresh rosemary, finely chopped (or thyme/chives, or a blend of your favourite spring herbs)
For the Honey Drizzle:
- ¼ cup honey
- 1 tbsp warm water
- A pinch of coarse sea salt
Method
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan (or line it with parchment paper).
- Dry Ingredients: In a medium bowl, sift together the all-purpose (and whole wheat, if using) flour, baking powder, baking soda, and salt.
- Cream Butter and Honey:
- In a large bowl, beat the softened butter with ¾ cup honey and 1 tbsp coarse sea salt (this salt will help balance the sweetness) until the mixture is light and creamy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in vanilla extract.
- Combine with Dry Ingredients:
- Gradually add the dry ingredients to the butter-honey mixture, alternating with the milk. Start and finish with the flour mixture.
- Gently fold in the chopped fresh rosemary (or your chosen herbs) until evenly distributed. Do not overmix.
- Bake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Prepare the Drizzle: While the cake is baking, combine ¼ cup honey, 1 tbsp warm water, and a pinch of coarse sea salt in a small bowl. Stir until smooth.
- Finish and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack.
- While still warm, drizzle the salted honey mixture evenly over the top, allowing it to soak into the cake.
- Let the cake cool completely before slicing.
Hearthkeeper’s Secret
“In ancient kitchens, a touch of salt was considered the final blessing—a reminder that even the sweetest gifts of nature must be balanced with the earth’s own wisdom. As you enjoy this cake, imagine it as an offering to spring: a union of sweetness, salt, and the wild freshness of herbs that nourishes both body and spirit.
This cake strikes a delicate balance between sweet and savoury, evoking the timeless celebration of spring’s renewal. It’s perfect on its own or paired with a cup of herbal tea for a truly restorative treat.
