Romanian Honey Cake

Romanian Honey Cake

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Betty Bramanis


From the author Charmaine Solomon.

A dense, rich honey cake best made 1 - 2 days in advance, covered and left to become more flavourful and slightly sticky. Serve each slice with a swipe of butter.


☆☆☆☆☆ 0 votes

10 Min
1 Hr 15 Min


  • ·
    2 1/2 cups flour
  • ·
    1/4 tsp bicarb soda
  • ·
    1 tsp ground cinnamon
  • ·
    5 eggs at room temp
  • ·
    1 cup brown sugar
  • ·
    350g (11oz) warmed honey
  • ·
    5 tb vegetable oil - not olive

How to Make Romanian Honey Cake


  1. Pre-heat oven to 170oC (350oF) and well grease and line a 20cm (8 in) square cake tin.
  2. Sift the flour, cinnamon and bicarb into a large bowl that fits and electric mixer (or use a hand held mixer). Add the remaining ingredients and beat at a medium speed for 5 minutes remembering to scrape down the sides.
  3. Pour batter into the prepared tin and bake for 15 minutes. Reduce heat down to 150oC (300oF) and continue cooking for a further hour.
  4. When tested the cake should not be over cooked, but the top should have a slight stickiness to it (but a skewer should come out clean). Cool in the tin for 20 minutes. Turn out on to a wire rack and allow to cool completely. Place in a cake tin (I use a tupperware cake storage container) for a day or two.
  5. After 24-48 hours, slice and serve with butter.

Printable Recipe Card

About Romanian Honey Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Eastern European
Dietary Needs: Vegetarian Dairy Free Soy Free
Other Tag: Heirloom

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