Greek Honey Almond Cake
A moist, fragrant, and naturally gluten-friendly cake that balances the nutty richness of almonds with the floral sweetness of honey.
Ingredients
- •1 1/2 cups almond flour (150g)
- •3 large eggs, separated
- •1/2 cup granulated sugar (100g)
- •1/4 cup mild honey (85g)
- •1 teaspoon pure vanilla extract
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •1/2 cup sliced almonds for topping
- •1 tablespoon honey for drizzling
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
- 2
In a large bowl, whisk the egg yolks with the sugar, honey, vanilla, and cinnamon until the mixture is pale and creamy.
- 3
Stir in the almond flour and salt until well combined into a thick batter.
- 4
In a separate clean bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form.
- 5
Gently fold one-third of the egg whites into the almond batter to lighten it, then carefully fold in the remaining whites until no streaks remain.
- 6
Pour the batter into the prepared pan and sprinkle the top evenly with the sliced almonds.
- 7
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Drizzle with the extra tablespoon of honey while still warm.
💡 Chef tips
- Ensure your egg whites are at room temperature before whipping to achieve maximum volume.
- This cake stores beautifully at room temperature for up to 3 days in an airtight container, and the flavor often improves on the second day.
- For a deeper flavor, lightly toast the almond flour in a dry pan over low heat for 2-3 minutes before using.
✅ How it should turn out
The finished cake should have a delicate, golden-brown crust with a moist, dense interior that smells of toasted nuts and sweet honey.