Honey cake

The National Garden Scheme was founded by The Queen’s Nursing Institute in 1927, when £8,191 was raised by opening 609 gardens at one shilling a head. We became independent of the QNI in 1980 and the charity has remained a valued partner. Almost 100 years later our passion for great gardens and great cake continues. In celebration of our traditions, the QNI share their recipe for this delicious honey cake.

You can also download a recipe card here – Summery Honey Cake



Grease and line a 23cm springform cake tin and preheat the oven to 170 degrees Celsius or Gas mark 3.

Beat the butter to a cream. Add the caster sugar and beat until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each addition and beating thoroughly before the next. Fold in the remaining flour and baking powder then stir in the ground almonds until combined.

Spoon the mixture into the prepared tin and scatter the flaked almonds over the top. Stand the cake tin on a baking sheet (it may leak a little butter during cooking). Bake for 45 minutes.

On removing from the oven, trickle the honey over the surface of the hot cake. Leave the tin for 30 minutes or so before turning out. Apparently, the cake is best kept for a day or two before eating, but there is no possibility of this ever happening in our house and I defy any human to leave it alone for that long! It keeps well for at least a week if you have good self-control.


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  • 300g unsalted butter cut into small pieces and softened
  • 250g (golden) caster sugar
  • 4 free-range eggs
  • 150g self-raising flour (wholemeal if possible)
  • 1tsp baking powder
  • 50g flaked almonds
  • 4tbsp runny honey (or set honey warmed enough to drizzle)
  • 150g ground almonds


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