Desserts & Baking

Clay-baked honey cake

By
18 August 2025
6
Easy
20 minutes
30 minutes

“I used to bake bread in clay flower pots, so I figured that a pot like the donabe would be great for baking this Japanese honey cake. Traditionally used in Japan to make hot-pot dishes such as soups and stews, it’s durable and withstands high temperatures well.” – Abigail Donnelly

Wine/Spirit Pairing
Le Lude Rosé Cap Classique
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Ingredients

Method
  • 6 free-range egg yolks
  • 4 free-range eggs
  • 30 g icing sugar
  • 180 g honey
  • 70 g flour
    • For the whipped honey:

  • 1⁄2 cup honey

Method

Ingredients

1. Preheat the oven to 150°C. Beat the egg yolks, whole eggs and icing sugar for 3 minutes.

2. Simmer the honey for 5–8 minutes and pour into the egg mixture in a thread. Whip until pale and thick. Pour into a 20 cm clay dish or cake tin and bake for 30 minutes. The cake should be wobbly. Cool in the pot. Serve with the whipped honey.

3. To make the whipped honey, beat it until thick and pale.

Find more cake recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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