Description
This Honey Almond Cake is a moist and flavorful dessert that combines the rich nuttiness of almond flour with the sweetness of honey. Featuring a tender crumb infused with almond and vanilla extracts, topped with crunchy sliced almonds, and finished with a luscious honey simple syrup, this cake is perfect for special occasions or an everyday indulgence.
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. Grease an 8-inch round cake pan and line it with parchment paper to prevent sticking and ensure easy removal after baking.
- Combine Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream unsalted butter and granulated sugar together until the mixture is fluffy and light, which helps create a tender texture in the cake.
- Add Extracts and Eggs: Add vanilla extract, almond extract, and the whisked eggs to the creamed mixture, mixing well until fully combined and smooth.
- Mix Dry Ingredients and Almond Flour: Gradually incorporate the dry flour mixture into the wet ingredients until almost fully mixed, then gently fold in the finely ground almond flour by hand to maintain airiness.
- Prepare for Baking: Pour the batter evenly into the prepared cake pan and sprinkle the top with sliced almonds for a crunchy finishing touch.
- Bake the Cake: Bake the cake in the preheated oven for 28-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Make Honey Simple Syrup: While the cake is baking, heat honey and water together until well combined to create a simple syrup that will keep the cake moist and add a honey-glazed sweetness.
- Apply Syrup: Once the cake is baked and slightly cooled, pour the warm honey syrup evenly over the top of the cake to infuse it with moisture and flavor.
Notes
- Ensure eggs and butter are at room temperature for better mixing and texture.
- Do not overmix the batter after adding flour to keep the cake tender.
- If desired, toast the sliced almonds lightly before topping for extra crunch and flavor.
- Allow the cake to cool slightly before adding the syrup to prevent it from soaking through too much.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
