Honey and Poppy Cakes

Honey and Poppy Cakes
This tasty cake is a delicious treat with afternoon tea.

What better way to use the honey from your bees? This lightly sweetened cake suits a person like me who prefers things delicately sweetened. But for those who like things more conventionally sweet, you can make the sugar glaze at the end.


  • 150 g butter, room temperature
  • 50 g Brown sugar
  • 75 ml honey
  • 3 eggs
  • 150 g self-raising flour, sifted
  • 4 tablespoons poppy seeds ( khashkhaash )
  • 1 orange
  • 125 g icing sugar
  • muffin tray for 12 muffins, greased or 12 paper cake casings
  • food processor with whipper accessory

Honey and Poppy Cakes Recipe

  1. Pre-heat the oven to 175 ºC. Place the whipper accessory in the food processor before adding ½ teaspoon salt, the butter (be sure it’s very soft), sugar and honey and then cream the ingredients together.
  2. One by one add the eggs, waiting to add a new one until the previous one has been completely incorporated. Add the self-raising flour and 2 tablespoons of poppy seeds in 2-3 portions. Pour the batter in the muffin tray or paper casings. Bake the cakes in the oven for 25 minutes until golden.
  3. Leave to cool for 10 minutes before taking them out of the muffin tray. Then leave to cool completely on a rack.
  4. Clean the orange, grate the zest and press the two halves. Stir the orange zest and 1-2 tablespoons orange juice through the icing sugar until you get a smooth, thick icing.
  5. Using the back of a heated teaspoon, cover the cakes with the orange icing, sprinkle with the rest of the poppy seeds and leave to set.
Honey and Poppy Cakes
This tasty cake is a delicious treat with afternoon tea.