Butter-Free Honey and Nut Cake

1. 1

   Line a square pan with parchment paper and scatter in the nuts.

2. 2

   Add the honey and shio-koji to the egg and beat until creamy, thickened, and slightly heavy.

3. 3

   Combine the almond flour and cake flour.

4. 4

   Sift them both at once into the batter while mixing everything together.

5. 5

   Pour the batter into the pan with the nuts.

6. 6

   Top the batter with more nuts.

7. 7

   Bake in an oven preheated to 180 for about 40~45 minutes.

8. 8

   The honey will burn easily, so once the top has browned, quickly cover with aluminum foil before you continue baking.

9. 9

   Once baked, let cool and remove from pan, flip the pan over, and cover the cake.

10. 10

    If you let it chill in the refrigerator overnight, you'll be able to remove the parchment paper more easily.

11. 11

    Cut into easy-to-eat pieces and dust with non-melting powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.