Honey cake with orange and walnuts

  • 1 hour and 15 min.
  • 6-8 people
Rated 5 out of 5


  • Honeycomb:
  • 100 g Jakobsens Danish Honey
  • 100 g butter
  • 100 g sugar
  • 2 eggs
  • 250 g wheat flour
  • 1 tsp. baking soda
  • 1,5 tsp cinnamon, ground
  • 1 tsp. cloves, ground
  • 1/2 tsp. ginger, crushed
  • 1 pinch of salt
  • 50 g walnuts, chopped
  • Peel from 1 organic orange
  • ½ dl orange juice
  • Buttercream:
  • 150 g soft butter
  • 120 g icing sugar
  • Peel from 1 organic orange
  • 1 vanilla pod
  • 2 pasteurised egg yolks


1. Turn on the oven to 175 degrees convection.

2. Heat the honey and butter in a saucepan and then leave to cool.

3. Beat the eggs with the sugar until fluffy. Beat in the butter and honey mixture.

4. In a bowl, mix all the dry ingredients together and stir into the dough. Finally, mix in the coarsely chopped walnuts, orange zest and orange juice.

5. Fill the dough into a greased 20 cm springform pan. Bake the cake on the bottom shelf of the oven for 50-60 minutes. Use a fork to check that the cake is cooked through.

6. Allow the cake to cool before removing from the springform tin. While the cake is cooling, prepare the buttercream.

7. Split the vanilla pod in half and carefully scrape out the vanilla seeds.

8. Beat the butter, icing sugar and vanilla seeds until light and fluffy, then add the egg yolks and orange zest. Beat well.

9. Spread the cream on the cooled cake and garnish with walnuts and grated orange peel.

Product in the recipe


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