Atlantic Dry Mead Drizzle Cake

Try our refreshing Atlantic Dry Mead Drizzle Cake. Despite the name, adding Atlantic Dry Mead into the traditional drizzle cake mix keeps it light and zesty and the orange blossom honey really shines through. The crunchy drizzle glaze is always a winning combination with the delicate orange sponge.


  • 3 large eggs, preferably free range
  • 240g butter
  • 240g caster sugar
  • 240g self-raising flour
  • 2 oranges
  • 200ml Atlantic Dry Mead


1. Preheat oven to 180C or Gas Mark 4 and line a 1kg loaf tin with greaseproof paper
2. Cream butter and caster sugar together until light, fluffy and pale.
3. Crack in the eggs a little at a time and beat until combined.
4. Fold in the flour then add the grated orange zest.
5. Mix in the juice of 1 orange and 100ml of Atlantic Dry Mead and pour into the loaf tin.
6. Bake for 45 minutes, or until a knife inserted into the centre of the cake comes out clean.
7. Remove from the oven and set aside to cool in the tin while you make the drizzle.
8. Mix the remaining mead, honey, granulated sugar and juice of 1 orange in a bowl.
9. Leave the cake in the tin and prick the surface of the cake all over with a skewer
10. While it’s still warm pour over the drizzle.

Leave the cake to cool in the tin. It can look a little bit messy but as the drizzle soaks in and the cake cools, the sugar will crystallise to leave a crunchy topping.

Decorate with slices of orange or lemon or lime, if you like.

When cool, serve a generous slice with an equally generous glass of Atlantic Dry Mead.

Can replace the oranges with lemons, mandarins or whatever you have rolling around the fruit bowl.

Kate Dempsey