Honey is a one-ingredient recipe made by bees, flowers and mother nature herself. Here are a few recipes, courtesy of Jessico Koslow, made for the US National Honey Board.

Honey breakfast cake

Makes 2 loaves


For cake:
Butter, enough for 2 loaf pans
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 tsp cinnamon
2 tsp nutmeg
1 tsp ginger powder
½ tsp ground cloves
2 tsp ground allspice
1½ cup granulated sugar
½ cup light brown sugar
Zest from one orange
¾ cup equal mixture of slivered almonds and rolled oats
1 cup canola oil
1 cup honey
3 large eggs at room temperature
1 tsp vanilla extract
½ cup fresh orange juice
1½ cup coffee, warm
For Glaze:
⅓ cup granulated sugar
⅓ cup orange juice
⅓ cup honey
1 tsp ginger powder
Zest from one orange


Grease two large loaf pans with butter. Set aside.

Preheat oven to 350°F.

In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, 1 tsp ginger powder, ground cloves, allspice, 1½ cup granulated sugar, light brown sugar and the zest from one orange and whisk together.

In a separate, medium bowl, place canola oil, 1 cup honey, eggs, vanilla extract and ½ cup fresh orange juice – measuring the oil before the honey, as that will make it easier for the honey to glide out of the measuring cup – and whisk well.

Combine the two mixtures and stir with a strong whisk. Add warm coffee and whisk until the ingredients are thoroughly combined and smooth.

Pour the batter into the two prepared pans. Finish the cakes with the oat/almond topping. Place in the oven. Bake until the cake can be poked with a knife in the centre and it comes back clean, around 50 minutes to one hour.

While the cakes are baking, make the cake glaze. Place ⅓ cup granulated sugar, ⅓ cup orange juice, ⅓ cup honey, one teaspoon ginger powder and zest from one orange into a sauce pot and bring to a boil, stirring until the liquids are combined.

Remove cakes from the oven and make a number of pokes on the surfaces of the cake with a knife. Pour the glaze on top equally between the two cakes, using a brush if needed to push around the glaze into all parts of the top of the cake.

Set the cakes aside and let cool. Once cooled, remove from the loaf pans and cut. Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer and individually wrapped in the freezer to last up to three months. 

When you’re ready to enjoy, toast cake in a toaster oven for a quick on-the-go breakfast.


Chef Jessica recommends using glass or metal loaf pans around 5.25 x 9 x 2.75” in size.

You can use an electric mixer to combine the wet and dry mixes, but you don’t need it.

Honey-mascarpone cheesecake

Makes 12 servings


For vanilla chiffon:
2 cups cake flour
1 ½ tsp baking powder
1 tsp salt
1 ½ cup sugar, divided
½ cup vegetable oil
3 eggs
½ cup whole milk
8 egg whites
For Honey-Mascarpone Cheesecake:
2 (8 oz.) packages cream cheese, room temperature
2 (8 oz.) containers mascarpone cheese, room temperature
1¼ cups sugar
2 tsp lemon juice
1 tsp vanilla extract
4 eggs

Vanilla or honey ice cream

Preheat oven to 300°F. Line a baking sheet with parchment paper.

Sift cake flour, baking powder, salt, and one cup of the sugar into bowl of electric mixer. Add eggs, oil, and milk. Beat on medium speed for two minutes, until mixed.

Whip egg whites and remaining ½ cup of sugar in a clean mixing bowl with electric mixer on high speed until medium peaks form. Gently fold egg whites into batter.

Spread onto prepared pan and bake for 20-25 minutes, until golden brown.

Cool for at least 20 minutes.

For honey-mascarpone cheesecake:

Preheat oven to 350°F. Tightly wrap the outside of a nine-inch springform pan in heavy aluminum foil.

Beat cream cheese, mascarpone cheese, and sugar in an electric mixer fitted with a paddle attachment until smooth. Add lemon juice and vanilla.

Add eggs one at a time, on medium speed, beating until just blended. Pour cheesecake mixture into prepared pan. Place springform pan into a roasting pan and fill the roasting pan with water, until it comes half-way up the sides of the springform pan. Bake for an hour and five minutes, until the centre of the cheesecake move slightly when shaken.

Cut a nine-inch circle from the vanilla chiffon and place directly on top of the cheesecake.

Cool for one hour at room temperature. Refrigerate, covered, for at least eight hours. Remove from pan right before serving.

To serve:

Place cheesecake on a plate and drizzle with honey. Serve with a scoop of ice cream.



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