Honey Almond Cake
A moist, golden cake with a delicate crumb and a crunchy, honey-glazed almond topping that tastes like a sophisticated tea-time treat.
Ingredients
- •1 cup all-purpose flour (125g)
- •1 cup almond flour (100g)
- •1/2 cup unsalted butter, softened (115g)
- •1/2 cup granulated sugar (100g)
- •3 large eggs, room temperature
- •1/4 cup honey (85g)
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •1/2 cup sliced almonds (50g)
- •1 teaspoon vanilla extract
- •2 tablespoons honey for drizzling
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- 3
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract and 1/4 cup of honey.
- 5
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Sprinkle the sliced almonds evenly over the top of the batter.
- 8
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Remove from the oven and immediately drizzle the remaining 2 tablespoons of honey over the warm almonds.
- 10
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- For a deeper flavor, lightly toast the sliced almonds in a dry pan for 2-3 minutes before adding them to the cake.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze it wrapped tightly for up to a month.
- If you want a citrus note, add one teaspoon of freshly grated lemon zest to the batter.
✅ How it should turn out
The finished cake should have a deep golden-brown top with crispy, toasted almonds and a moist, tender crumb that smells of warm honey and toasted nuts.