Greek Honey Almond Cake
A delightfully moist and fragrant Mediterranean cake soaked in a rich citrus-honey syrup and topped with toasted almonds.
Ingredients
- •1 cup unsalted butter, softened (226g)
- •3/4 cup granulated sugar (150g)
- •4 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1/2 cup whole milk (120ml)
- •1 1/2 cups all-purpose flour (190g)
- •1 cup almond flour (100g)
- •2 teaspoons baking powder
- •1/2 teaspoon salt
- •1/2 cup sliced almonds
- •1 cup honey (340ml)
- •1/2 cup water (120ml)
- •1 strip of fresh lemon peel
- •1 cinnamon stick
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9-inch round springform pan.
- 2
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Alternate adding the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 7
Scatter the sliced almonds evenly over the top of the batter.
- 8
Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 9
While the cake is baking, prepare the honey syrup by combining the honey, water, lemon peel, and cinnamon stick in a small saucepan.
- 10
Bring the syrup to a gentle boil, then reduce heat and simmer for 10 minutes; remove the lemon peel and cinnamon stick.
- 11
As soon as the cake comes out of the oven, use a skewer to poke holes all over the top, and slowly pour the warm syrup evenly over the hot cake.
- 12
Allow the cake to cool completely in the pan so it absorbs all the flavorful syrup before slicing.
💡 Chef tips
- To make this recipe pareve and dairy-free, substitute the butter with an equal amount of solid coconut oil or margarine, and use almond milk instead of whole milk.
- This cake actually tastes even better on the second day after the honey has fully permeated the crumb, making it a great make-ahead dessert.
- Store the cake covered at room temperature for up to two days, or in the refrigerator for up to five days.
✅ How it should turn out
The finished cake should be wonderfully moist with a golden-brown crust, smelling richly of honey, citrus, and toasted almonds.