280 g (500 ml) self-raising flour

2,5 ml              salt

5 ml                 baking powder

3                      eggs

250 ml             sunflower oil or melted butter

250 ml             buttermilk OR amasi

100 ml             espresso (very strong)

125 ml             castor sugar

100 g               PEEL’S honey

Vanilla seeds from one pod (or 5 ml vanilla extract)

PEEL’S Honey fudge for garnish (optional)


250 ml cream

100 g   soft brown sugar

50 g     butter

60 g     PEEL’S honey

30 ml   strong coffee


  • Preheat the oven to 180°C and grease a 24 cm bundt cake tin very well.
  • Sift together the self-raising flour, salt and baking powder. Use a scale and divide the dry ingredients into two bowls.
  • Combine the eggs, oil and the buttermilk and mix well. Divide into two equal portions.
  • Add the espresso and castor sugar to one portion of egg mixture and mix well.
  • Add the honey and vanilla to the other portion of egg mixture and mix well.
  • Add the espresso mixture to one half of the dry ingredients and mix well to make the coffee flavoured batter
  • Add the honey mixture to the other half of the dry ingredients and mix well to make the honey batter.
  • Pour half of the coffee batter into the prepared bundt tin, spoon the honey batter on top. Spoon the remaining coffee batter on top of that.  Use a knife and swirl to get a marbled effect
  • Bake in the preheated oven for about 35 minutes until a skewer inserted comes out clean. Reduce the temperature to 160°C if the cake becomes too dark on top.  Cool completely
  • TO MAKE THE COFFEE HONEY CARAMEL: Place all the ingredients into a saucepan on medium heat. Stir to dissolve.
  • Boil on low heat until the sauce is thick. Cool completely
  • TO FINISH THE CAKE: Pour the coffee honey caramel over the cake. OPTIONAL to sprinkle over some crumbled PEEL’S honey fudge.



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