Honey And Almond Cake Recipe

Name: Honey And Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 cup light brown sugar; 1 cup honey; 2 1/2 cups all-purpose flour; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 2 None eggs, beaten; 1 1/4 cups milk; 1 tsp baking soda; 1 3/4 cups ground almonds; 1/2 cup sliced almonds, toasted

Servings: persons

1 cup butter
1 cup light brown sugar
1 cup honey
2 1/2 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground ginger
2 None eggs, beaten
1 1/4 cups milk
1 tsp baking soda
1 3/4 cups ground almonds
1/2 cup sliced almonds, toasted

1
Preheat oven to 300u00b0F. Grease a 9 inch cake pan and line base with greased parchment paper.
2
Melt butter, sugar and 2/3 cup honey in a saucepan. Set aside to cool. Sift flour and spices into a mixing bowl. Add honey mixture and eggs and mix until combined. Warm milk then whisk in baking soda. Add to batter along with ground almonds. Transfer to prepared pan and bake for 2 hours 20 mins, or until a skewer inserted in the center comes out clean. Drizzle 4 tbsp honey over cake. Let cool completely then remove from pan.
3
Top with sliced almonds and drizzle with remaining honey.

1657

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter, 1 cup light brown sugar, 1 cup honey, 2 1/2 cups all-purpose flour, and more.

Yes, Honey And Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey And Almond Cake

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