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Almond Honey Cake
Almond Honey Cake
This is one of my favorite types of cake to eat on a spring afternoon with a cool glass of lemonade on the side. The best part about this is that it’s made with almond flour instead of wheat flour, so your gluten-free friends can feel free to indulge as well!
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 12 1x
- Category: Bakery
Ingredients
Scale
- 1/4 cup olive oil, plus extra for the pan
- 2 cups almond flour, plus extra for the pan
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 2/3 cup honey
- 2 tablespoons lemon zest
- 4 large eggs, separated, plus 2 large egg whites
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons lemon juice
- Assorted fresh berries for decorating
Instructions
- Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with oil. Line the bottom with parchment paper. Brush the parchment paper with a bit of oil and sprinkle almond flour over the bottom and sides of the pan.
- Combine the almond flour and salt in a small bowl.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat 1/2 cup of the sugar, 1/3 cup of the honey, the lemon zest, egg yolks, vanilla, almond extract, and oil on medium speed until smooth and creamy. Beat in the almond flour mixture until incorporated. Transfer to another large bowl.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites until frothy. Slowly add 1/2 cup sugar and beat 3 to 4 minutes or until glossy peaks form. Gently fold the egg whites into the cake batter.
- Pour into the pan. Bake for 50 to 55 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan, then remove the ring.
- In a small saucepan, combine the remaining ½ cup sugar, the remaining 1/3 cup honey, the lemon juice, and 1 cup water. Bring the mixture to a simmer over high heat. Reduce to medium heat and simmer for 20 to 30 minutes or until thick.
- Brush some of the syrup over the cake. Top the cake with berries, then drizzle more syrup over the berries. Slice and serve.
