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Ingredients
Caryna Camerino started Camerino Bakery from her home kitchen 10 years ago, and it has since grown into a thriving Dublin café known for fresh, high-quality bakes and warm hospitality.
Supplying independent cafes across the city, the bakery has earned numerous accolades, including a Gold award at the Irish Food Awards for its chocolate raspberry cheesecake brownies, mentions in The Irish Times Best Places to Eat and Top 100 Things to Eat in Ireland, a feature in National Geographic's 'Best in the World’ issue, and a spot on the Irish Independent’s bucket list of 30 things to do in Dublin before you die.
Honey Cake
Serves: 1 x 24cm cake or bundt
Prep time: 20 mins
Baking Time: 60 mins
- 3 free-range eggs
- 375g granulated sugar
- 150g vegetable oil
- 2 tsp baking powder
- 320g honey, plus extra to serve
- 1 tsp vanilla extract
- 540g cream flour
- 230g boiling water + 5 tea bags, cooled and strained
Method
- Preheat the oven to 160 C fan.
- Grease a bundt pan or 24cm cake tin.
- In a large bowl, beat the eggs and sugar until light and fluffy. Mix in the honey, oil, baking powder and vanilla. Add in half of the flour, then half of the cooled tea, mixing well after each addition. Repeat with your remaining flour and tea.
- Pour the batter into the bundt pan or cake tin.
- Bake for 60 minutes.
- Cool for 20 minutes, then remove from the pan and cool on a wire rack.
- Drizzle with extra honey before serving.
