Honey Almond Cake
This moist, golden cake features a delicate almond crumb perfectly balanced by the floral sweetness of honey.
Ingredients
- •1 1/2 cups almond flour (150g)
- •1/2 cup all-purpose flour (65g)
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •1/2 cup granulated sugar (100g)
- •1/3 cup high-quality honey (115g)
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1/4 cup sliced almonds for topping
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- 3
In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
- 4
Add the honey, eggs, and vanilla extract to the butter mixture, beating well until fully combined.
- 5
Gradually fold the dry ingredients into the wet ingredients until just incorporated, being careful not to overmix.
- 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 7
Sprinkle the sliced almonds evenly over the surface of the batter.
- 8
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 9
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 before sprinkling them on top of the batter.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze it for up to one month.
- If you prefer a dairy-free version, you can substitute the butter with an equal amount of high-quality coconut oil.
✅ How it should turn out
The finished cake should have a beautiful golden-brown crust, a moist and tender crumb with a distinct nutty aroma, and a perfectly balanced sweet honey flavor.