Description
This Honey Almond Cake is a moist and flavorful dessert combining the subtle nuttiness of almond flour with the natural sweetness of honey. Topped with crunchy sliced almonds and enhanced by a honey simple syrup, it offers a perfect balance of textures and flavors, ideal for any special occasion or a delightful afternoon treat.
Ingredients
Scale
Dry Ingredients
- â…” cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup finely ground almond flour
Wet Ingredients
- ¾ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 large eggs (room temperature)
Topping
- â…“ cup sliced almonds
Honey Simple Syrup
- â…“ cup honey
- â…“ cup water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt until uniformly blended.
- Cream Butter and Sugar: In a stand mixer or with a hand mixer, beat the unsalted butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, indicating sufficient aeration.
- Add Extracts and Eggs: Add the vanilla extract, almond extract, and eggs (one at a time) to the creamed mixture, beating after each addition until fully incorporated and smooth.
- Combine Dry and Almond Flours: Gradually add the dry flour mixture to the wet ingredients, mixing just until almost combined. Then gently fold in the finely ground almond flour by hand to preserve the cake’s light texture.
- Assemble Cake Batter: Pour the batter evenly into the prepared cake pan, spreading it smoothly. Sprinkle the sliced almonds over the top to add a crunchy topping.
- Bake the Cake: Place the cake in the oven and bake for about 28 to 35 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Prepare Honey Syrup: While the cake is baking, gently heat the honey and water in a small saucepan until well combined and slightly thickened, stirring occasionally to make a simple honey syrup.
- Add Syrup to Cake: Once the cake is removed from the oven and has cooled slightly, pour the warm honey syrup evenly over the cake to infuse it with moisture and sweet honey flavor.
Notes
- Use room temperature ingredients for the best mixing results and to achieve a tender crumb.
- Be careful not to overmix once the flour is added to avoid a dense cake.
- The honey syrup adds moisture and a glossy finish but is optional if you prefer a drier texture.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerated for up to a week.
- Almond flour gives a nutty flavor and gluten-free option, but the recipe does contain all-purpose flour and is not fully gluten-free.
