Almond Honey Cake with Honey Syrup
A buttery honey cake baked in an 8 inch pan, brushed with warm honey syrup and studded with almond flakes.
Equipment
- 8 inch round cake pan
- Hand mixer
- Small saucepan
- Pastry brush
Ingredients
Main Ingredients
- 1 cup all-purpose flour for the cake
- 1 ½ tsp baking powder for the cake
- ¼ tsp kosher salt for the cake
- 1 cup unsalted butter for the cake; at room temperature (2 sticks)
- ⅓ cup honey for the cake
- 4 large eggs for the cake; at room temperature
- 3 tbsp whole milk for the cake; slightly warmed
- 1 pinch orange zest for the cake; optional
- ⅓ cup almond flakes for the cake
- ⅓ cup honey for the syrup
- ¼ cup water for the syrup
- ¾ tsp lemon juice for the syrup
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F. Butter an 8 inch round pan, line it with parchment, and flour the sides.
- Mix the dry. Whisk the flour, baking powder, and salt together.
- Cream. Beat the butter and 1/3 cup honey for 3 minutes until pale and fluffy.
- Eggs and flour. Beat in the eggs one at a time, then mix in the dry ingredients and warm milk until just smooth.
- Fold and bake. Fold in the zest and almond flakes, spread in the pan, and bake 40 to 45 minutes until a toothpick comes out clean.
- Syrup. Simmer the remaining honey, water, and lemon juice a few minutes until slightly thickened.
- Glaze. After a few minutes of cooling, brush the warm syrup over the cake, then cool completely in the pan.
Notes
Substitutions: Use pistachios or slivered almonds in place of flakes, or maple syrup in the glaze.
Tips: Use a mild honey and start checking the cake at 40 minutes.
Storage: Room temperature 3 days, refrigerator 5 days, freezer up to 3 months without extra syrup. Do not taste the raw batter.