Almond honey cake
For a long time I was searching for a perfect honey cake, and I can say that this one checks all the boxes, it's moist, perfectly sweet, you can keep it in the fridge up to 5 days if it can last that long :D
Everything about this cake is so simple, elegant and rich. The taste of crunchy almonds on top, nice smooth, melt in your mouth taste of the cake, oh it is divine!
I made this cake using gluten free flour, but you can substitute for a normal plain flour, it won't change the texture or taste at all.
The ingredients that you will need to make this cake:
- 1/2 cup plain flour (I used gluten free, so it can be GF cake)
- 1 cup almond flour
- 1 tsp baking powder
- pinch of salt
- 100 g butter (softened)
- 1 cup of brown sugar ( I didn't have brown sugar, so I used half coconut sugar, half caster sugar)
- 2 eggs
- 1/2 cup yoghurt
- 2 tsp almond extract
In a mixing bowl combine both flours, baking powder and salt.
Take a separate bowl and start mixing butter, adding sugar slowly until you get a creamy mixture. Then add one egg at the time and mix well. Lastly add yoghurt and almond extract.
Add the dry ingredients and combine all together, making sure there are no lumps.
Preheat your oven to 180 C. Grease the mould with some butter and add a baking paper to the bottom. Pour the cake mixture to a baking cake mould and bake for 30 min, or until the centre of the cake is baked. Use the toothpick test to make sure it's baked.
If your cake starts to catch on sides, and turns brown too quickly, cover it with alu foil and continue baking.
When your cake is baked, take it out and place on a cooling rack for 10 mins.
After 10 min, using a plate, cover the top of the cake and flip it over, remove the mould, and the baking paper, leave it to cool completely.
Once the cake is cool, it is ready for a final glaze.
In a small sauce pan, prepare the honey almond glaze using:
- 1/2 cup water
- 1/2 cup honey
- 1/2 cup sliced almonds
Pour the water and honey into a small sauce pan, on a medium heat, wait until small bubbles appear, add sliced almonds and stir for 5-10 mins until the mixture becomes like a syrup.
Pour the mixture over the cake and let it cool slightly.
Serve with ice cream, or just as it is with your favourite tea or coffee!