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

  • 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.
  • 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.
  • Leave to cool for 10 minutes before taking them out of the muffin tray. Then leave to cool completely on a rack.
  • 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.
  • 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


Brownies Recipe

Sheer Khurma Recipe