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+ servings
Honey Almond Cake recipe

Almond Cake Recipe | Honey Almond Cake

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!
Course Breakfast, Dessert, Snack
Cuisine All, French
Keyword almond cake, almonds
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 10 people
Author Niveditha


  • Blender
  • Stand Mixer / Hand mixer
  • 8-inch Round Baking Pan


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


  • 15 g Slivered AlmondsAlmonds


  • 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!


  • I've used an 8-inch cake pan here. If using a 9-inch pan, check for doneness after 20 minutes.
  • 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.
  • Don't skimp 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.