Cake & Cookie Recipes > Honey and Oatcake

How to make honey and oat cake:
This recipe is a really interesting twist on the traditional rough oatcake. Oatcakes are usually small biscuits which are savoury, being seasoned, like all good porridge, with a little salt. This oatcake recipe however is a large cake sweetened with honey making it more of a sweet yet substantial cut and come again cake. The advice is to eat slices of it spread with butter making them far more decadant than their highland counterpart was ever intended to be!


4oz butter
3oz caster/superfine sugar
4oz pure honey
2 eggs
4oz porridge oats
4oz self raising flour
(see measure conversions for more information)


- Line a 7 inch cake tin and preheat oven to 350oF/170oC/gas mark 4.
- Cream the butter until soft.
- Add the sugar and cream well.
- Beat in the eggs.
- Add the honey and mix gently.
- Gradually mix in the oats and flour folding in gently.
- Add a little milk if the mixture seems too stiff.
- Pour mixture into a well-greased cake tin.
- Bake at 170 degrees C. for about 45 minutes.
- Allow to cool.
- Serve with butter.