Honey Almond Cake – step-by-step instructions. A perfectly moist and feel-good cake enriched with honey! Bake this once and you’ll never think of store-bought almond cakes ever again!
So, honey… I used to love it when I was a little kid, I took a break and didn’t care for it for over a decade, until recently. We were given a bunch of honey bottles fresh from one of my friends’ honey farm. I tasted and I fell in love with honey all over again. It was so pure and unbelievably delicious.
At one point I did believe I tasted a rose petal, seriously. Meanwhile, I discovered this very old clipping I had of an almond honey cake recipe. I thought what better way to use up the honey than making a cake. And I did, that same day I went ahead and baked one.
This cake IS TO DIE FOR seriously. I mean if you’re like me and you are into simple, flavorful, delicious one layer cakes and no frosting, this cake is for you. Plus, if you like HONEY, you’re in double luck.
I’ve never baked with honey before. As a matter of fact, we don’t even cook with honey much except for the times when my husband makes a delicious honey lemon garlic chicken and grills it. Other than that I haven’t used honey often.
I’ve had honey-based dishes at restaurants but you never know if it’s really honey or just sugar. Of course, when you’ cook with real honey at home, you can truly feel that beautiful work of flowers, bees and nature alike. That being said, yeah I drizzle and dabble with honey as much as I can these days. Which is why I love this easy almond cake!
What goes into this Cake?
Honey is our star ingredient here. Apart from that, ground almonds are really important. You can use almond flour if you’re in a rush but if possible go for fresh ground almonds. The teeny tiny bits add a beautiful texture with every bite and are one of the nitty-gritty aspects of this honey almond cake.
Other ingredients are just simple pantry ingredients, so you just mix everything and bake it. This cake is topped with slivered almonds; I use skin-on slivered almonds because that’s what I can find. You can use blanched skinned almonds if you like. These slivered almonds get roasted during the baking process hence adding a nice crunch to the cake.
Nutrition of this cake:
Honey is good for us all. However it isn’t a superfood, it is still sweet and it still has calories. Also that when used in baked good becomes calorie-dense. The good thing is, even though this almond honey cake is calorie-rich, it is much healthier than many other cakes out there. With the added almonds, there’s a lot of substance to this cake, lol. This cake makes 8 pieces, with each piece measuring about calories.
How to store this honey almond cake?
This is a special cake that absolutely needs to be finished within a day! But if you wanna serve this on a later day or store leftovers, wrap it tightly in cling wrap and then place it in an airtight container big enough to hold this cake (whole) and place it in the refrigerator for up to 3 days. You can use the same method of sealing and freeze it for up to a month.
Special Diets:
This honey almond cake contains almonds for nuts, lactose, gluten, and has eggs.
Substitutions and variations:
Flour: I’ve used self-raising flour here in this recipe. However, if you don’t have self-raising flour it is easy to substitute with all-purpose flour, baking powder, and salt. Mix together 1 cup of all-purpose flour, 1 + 1/2 tsps of baking powder and 1/2 tsp of salt to make your self-raising flour.
Ground almonds: If you don’t want to use almonds, you can use ground hazelnuts or ground walnuts in its place. Or you can simply use store-bought almond meal.
Almond Cake Recipe – How to make it:
Now that we’ve seen all the reasons to bake this honey almond cake, let see how to make it.
These are the ingredients you’ll need to bake it:
- Self-raising flour – 120 g
- Ground Almonds – 80 g
- Butter 155g
- Brown sugar – 40 g
- Granulated sugar – 75 g
- Medium Eggs – 2
- Honey – 150 g
- Vanilla extract or almond extract – 1tsp
- Lemon Juice – 1 tbsp
- Slivered Almonds – 1-2 tbsp
Method:
Measure ground almonds and all-purpose flour Mix both the flours togethe Measure the softened butter Add the sugars Cream the butter and sugars Add the egg and whisk together Cream until light and pale Add the lemon juice Then the vanilla extract and the honey Mix it all together Add the flour and gently fold it in Cake batter is ready
- Mix the self-raising flour with the ground almonds in a clean and dry bowl. Set it aside.
- In another bowl, add the butter, the brown sugar, and the granulated sugar. Cream them together until soft and light.
- Add the eggs, one-by-one, and whisk until pale and voluminous.
- Pour in that gorgeous honey, vanilla extract and the lemon juice. Lemon juice balances out the flavors. Whisk it through.
- Add the dry ingredients to the wet batter and fold it in using a spatula.
- Preheat the oven at 150 C / 300 F for 10 minutes. Line an 8-inch cake pan with a parchment paper both on the bottom and the sides.
- Pour the cake batter into the prepared cake pan. Carefully place the slivered almonds on the surface of the cake batter.
- Place it in the middle rack and bake for 30-40 minutes or until a toothpick inserted comes out clean.
- Remove the cake pan from the oven and leave it on a cooling rack for 15-30 minutes. Slice and serve with some tea!
Recipe Source: I adapted and modified this recipe from an old magazine clipping
Shop related items:
Notes:
- I’ve used an 8-inch cake pan here. If using a 9-inch pan, check for doneness after 20 minutes.
- Don’t skip on the amount of honey, because honey is the main ingredient in this cake.
- If you don’t have whole almonds to be ground up, you can use almond meal. But whenever possible use ground almonds.
- Alternatively you can use hazelnuts in place of almonds for this cake.
- Store leftovers by wrapping it up in cling film and then storing in an air tight container for up to 3 days.
- Drizzle some more honey when you serve it.
More one layer cakes on the blog:
Almond Cake Recipe | Honey Almond Cake
Equipment
- Blender
- Stand Mixer / Hand mixer
- 8-inch Round Baking Pan
Ingredients
Dry Ingredients:
- 120 g Self-raising flour , (see notes for substituion)
- 80 g Powdered Almonds
Wet Ingredients:
- 155 g Unsalted Butter , softened
- 2 medium Eggs , (90 g), room temperature
- 40 g Light Brown sugar
- 75 g Granulated White Sugar
- 150 g Honey , runny and room temperature
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract / Almond Extract
Garnish:
- 15 g Slivered AlmondsAlmonds
Instructions
- Preheat oven at 150 C / 300 F for 10 minutes. Line an 8-inch round cake pan with parchment paper both on the bottom and on the sides.
- Mix the self-rising flour and the powdered almonds to make the dry ingredients. Set it aside.
- In a clean bowl, add the butter and the sugars. Cream it until light and fluffy. Next, add the eggs and whisk until pale and slightly voluminous.
- Pour in the honey, lemon juice and the vanilla extract in. Whisk all of the ingredients together until mixed through. Finally, add tetethetetethehh dry ingredients to this mixture and fold it using a spatula.
- Pour the cake batter into the prepared cake pan. Gently place the slivered almonds on top of the cake batter. PlacePlace the cake pan in the overn and bake for 25-30 minutes or until a toothpick inseted comes out clean.
- After the timer has gone off, remove the cak pan from the oven and place it on a cooking rakc for 10 minutes. Remove the cake from the pan, slice and serve!
Notes
- I’ve used an 8-inch cake pan here. If using a 9-inch pan, check for doneness after 20 minutes.
- Don’t skimp on the amount of honey, because honey is the main ingredient in this cake.Ā
- If you don’t have whole almonds to be ground up, you can use almond meal. But whenever possible use ground almonds.Ā
- Alternatively you can use hazelnuts in place of almonds for this cake.Ā
- Store leftovers by wrapping it up in cling film and then storing in an air tight container for up to 3 days.
- Drizzle some more honey when you serve it.
Made this? Got doubts? Let me know what you think in the comments below!
