Almond Honey Cake Recipe
Looking for an impressive dessert recipe? Check out the Almond Honey Cake Recipe! It's a soft and fluffy Middle Eastern-inspired cake with a delightful almond flavor perfectly complemented by honey. Whether for the Jewish New Year or an afternoon tea treat, it's sure to delight your taste buds.
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 6 tablespoons (126 grams) honey, divided
- ¼ teaspoon (1 gram) almond extract
- 1¼ cups (156 grams) all-purpose flour
- ¾ cup (72 grams) superfine almond flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (2 grams) ground ginger
- ¾ cup (180 grams) unsweetened applesauce
- ⅓ cup 1 tablespoon (95 grams) whole milk, room temperature
- ⅓ cup (80 grams) sour cream, room temperature
- 1 tablespoon (15 grams) fresh lemon juice
- ¼ cup (28 grams) sliced almonds, toasted
Instructions
- To get started, preheat your oven to 350°F (180°C). Next, generously grease an 8-inch cake pan and line both the bottom and sides with parchment paper.
- Using a stand mixer with the paddle attachment, whip together butter and sugar until they reach a fluffy consistency, which typically takes 3 to 4 minutes. Be sure to pause and scrape down the sides of the bowl as needed. Gradually introduce the eggs one by one, ensuring thorough blending after each addition. Finally, incorporate 2 tablespoons (42 grams) of honey and almond extract to complete the mixture.
- Combine flours, baking powder, salt, and ginger in one bowl. In another, mix applesauce, milk, sour cream, and lemon juice. Slowly add and alternate these mixtures into the butter mixture, starting and finishing with the flour blend. Pour batter into the pan and smooth the top with an offset spatula.
- Achieve a light golden bake in 45-50 minutes, verified by a slightly moist toothpick. Allow a 15-minute pan cooldown, followed by complete cooling on a wire rack.
- Microwave 4 tbsp (84g) honey in 10-second intervals until pourable. Drizzle over cake, add almonds. Store airtight, up to 2 days at room temp or 5 days in the fridge. Serve at room temp if refrigerated.