Greek Honey Almond Cake
A moist, fragrant cake featuring the nutty crunch of toasted almonds and the golden sweetness of honey-infused syrup.
Ingredients
- •1 cup unsalted butter, softened (225g)
- •1 cup granulated sugar (200g)
- •3 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1 1/2 cups almond flour (150g)
- •1 cup all-purpose flour (125g)
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •1/2 cup whole milk (120ml)
- •1/2 cup honey (170g)
- •1/4 cup water (60ml)
- •1/2 cup sliced almonds for topping (50g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a large bowl, cream together the 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
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 8
While the cake bakes, combine the honey and water in a small saucepan over low heat until warmed through and combined into a thin syrup.
- 9
Once the cake is removed from the oven, immediately pour the honey syrup evenly over the top and sprinkle with the sliced almonds.
- 10
Allow the cake to cool completely in the pan so it can absorb the syrup before serving.
💡 Chef tips
- For extra depth of flavor, lightly toast your almond flour in a dry pan over medium heat for 2-3 minutes before using.
- This cake tastes even better the next day, as the honey syrup fully permeates the crumb.
- Store the cake in an airtight container at room temperature for up to 3 days.
✅ How it should turn out
The finished cake should be golden-brown with a moist, tender crumb that smells of toasted nuts and sweet honey, offering a perfect balance of rich texture and floral sweetness.