Almond + Honey Cake

almond · almond flour · almond paste · almonds · birthday cake

Prep 10 inch cake

This is an adaptation from the Walnut + Honey Cake, a Russian-inspired recipe and deliciously moist, perfect with a cup of coffee, gently sweet but not too sweet – perfectly balanced – I mean, I’m running out of words for this one!

INSTRUCTIONS

1 Almonds:

2 Gently toast the almonds on medium heat in a large pan until lightly fragrant

3 Set aside to cool completely and then pulse down to a coarse powder texture

5 Cake:

6 Preheat the oven at 180C and prep a 9 or 10 inch round cake tin

7 In a bowl stir together the flour, ground almonds, salt and baking powder

8 In a large bowl whisk together butter, sugar and honey until lightened in colour

9 Then add the eggs one at a time whilst whisking, along with vanilla extract

10 Then gently fold in the dry ingredients and combine

11 Transfer batter to the cake tin and bake for 27 minutes, until the skewer comes out clean

12 When you remove the cake, drizzle 2 tbsp honey on top

13 Allow the cake to cool completely on a rack

15 Frosting:

ingredients

Cake:
1 cup butter, room temperature
1 cup castor sugar
2 tbsp honey
3 eggs
1 tbsp vanilla essence
120 g almonds – whole
1 ¼ cup all purpose flour
1 tsp baking powder
½ tsp salt

Frosting:
¼ cup icing sugar
4 tbsp honey (can add more if you like sweeter)
½ cup soft butter
90 g coarse almonds
pinch of salt (if butter is unsalted)

To Garnish

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