Greek Honey Almond Cake
A moist, fragrant cake featuring the nutty crunch of almonds and the floral sweetness of honey, inspired by traditional Mediterranean flavors.
Ingredients
- •1 cup unsalted butter, softened (225g)
- •1 cup granulated sugar (200g)
- •3 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1.5 cups almond flour (150g)
- •1 cup all-purpose flour (125g)
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •0.5 cup whole milk (120ml)
- •0.3 cup honey (100g)
- •0.5 cup sliced almonds for topping (50g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
- 2
In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 3
Beat in the eggs one at a time, then stir in the vanilla extract.
- 4
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Sprinkle the sliced almonds evenly over the surface of the batter.
- 8
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Remove the cake from the oven and immediately drizzle the honey over the warm top so it soaks into the crumbs.
- 10
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- For an extra depth of flavor, toast the sliced almonds in a dry pan for 2 minutes before sprinkling them on top.
- If you prefer a citrus note, add one teaspoon of freshly grated lemon zest to the batter.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
✅ How it should turn out
The finished cake should have a golden, slightly crisp almond crust, a moist and tender crumb, and a delightful aroma of toasted nuts and sweet honey.