This honey cake is extremely light and a fantastic healthy option. You can eat it straight from the oven along with the warm citrus syrup, or perhaps cold and cut in half, filled with Greek yoghurt or even whipped cream and passion fruit. The choice is entirely yours.



Honey cake

  • Juice of 1 lemon
  • 150 ml of milk
  • 5 eggs
  • 7 tbsp of clear honey
  • ½ tsp of baking powder
  • 125g of semolina
  • 125g of ground almonds
  • Pinch of salt
  • Butter (for greasing)

 Citrus syrup

  • 2 passion fruit
  • 100g of unrefined golden sugar
  • 250ml of water
  • Juice of 1 lemon
  • Greek yoghurt - to serve



  1. Preheat oven to180°C. Gently butter a 20cm x 10cm deep round cake tin. Grate the zest of the lemon. Squeeze juice and add to the milk. Sift the baking powder into a bowl with the semolina and almonds.
  2. Whisk together the egg yolks, lemon zest and honey until light and fluffy.
  3. Stir the baking powder, semolina and almonds into the yolk mixture. As it thickens add the milk and blend until smooth.
  4. Add a large spoonful of the whisked egg whites to the yolk mixture. Pour this mixture into the cake tin and bake for 40 minutes until firm.
  5. As the cake is baking, this is time to make the syrup. Cut the passion fruit in half and take out the pulp. Over a medium heat dissolve the sugar in water. Increase the heat and simmer rapidly for 2 minutes until the liquid turns to syrup. Add lemon juice and passion fruit pulp. Leave to cool until the cake is ready to serve.
  6. Pierce a couple of holes in the top using a cocktail stick, then pour over the syrup. Leave for 10 minutes as the syrup soaks in. Slice the cake while it's still warm and generously serve with Greek yoghurt.
Sliško honey