Twice Baked Honey Cakes that feel heavenly yet easy to craftdelight in dreamy treats with a light fluffy bite Discover the recipe now a crowdpleaser
Ingredients
Scale
250 g all-purpose flour
100 g granulated sugar
170 g honey
2 large eggs
115 g unsalted butter, melted
120 ml milk
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup chopped almonds
1/2 cup chopped pistachios
1 teaspoon orange zest
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking sheet with parchment for easy removal.
Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (and any optional spices) in a large bowl.
In a separate bowl, whisk the eggs, honey, melted butter, milk, and vanilla until smooth and glossy.
Pour the wet ingredients into the dry ingredients and mix just until combined. The batter should be thick and slightly glossy; avoid overmixing for a tender crumb.
Spread the batter evenly across the prepared pan. Tap the pan to level the surface and bake for 18–22 minutes, until the top is set, edges are lightly golden, and a toothpick comes out clean.
Cool the cake in the pan for 10–15 minutes, then lift it out with the parchment and transfer to a rack to cool completely. Once cool, cut into 1/2-inch (1.25 cm) wide strips or rectangles.
Heat your oven to 325°F (165°C). Arrange the strips on a wire rack set over a sheet pan. Bake for 10–15 minutes, then flip and bake another 5–8 minutes until the edges are crisp and the centers feel dry to the touch. The cakes will harden as they cool.
Cool completely on a rack. Store in an airtight container at room temperature for up to 4–5 days. Optional: dust with powdered sugar or drizzle with a touch more honey before serving.
Notes
Twice Baked Honey Cakes feature a soft cake-like base that’s baked, cooled, sliced into biscotti-like pieces, and baked again for a toasty, chewy-crisp finish. The cozy honey and warm spice flavors make them ideal for a brunch board, a cookie jar staple, or a coffee break treat.
