Almond Honey Cake

Instructions

1. Step 1

   Preheat the oven to 175°C. Line the base and sides of the cake pan with parchment paper.

   Cookware: 8-inch (20 cm) cake pan, oven

2. Step 2

   Whisk the almond flour, all-purpose flour, baking powder, and salt until evenly combined.

   Ingredients used: 65.0 gr All-Purpose Flour, 200.0 gr Almond Flour, 6.0 gr Baking Powder, 1.0 gr Fine Salt

   Cookware: Medium mixing bowl, whisk

3. Step 3

   In the large bowl, whisk the eggs with 150 ml honey until smooth. Whisk in the milk, melted butter, and vanilla extract.

   Ingredients used: 3.0 piece Egg, 150.0 gr Honey, 115.0 gr Unsalted Butter, 5.0 ml Vanilla Extract, 60.0 ml Whole Milk

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Add the dry mixture to the wet mixture and fold just until no dry streaks remain.

   Cookware: Large Mixing Bowl, rubber spatula

5. Step 5

   Transfer the batter to the prepared pan, level the surface, and scatter the sliced almonds evenly over the top.

   Ingredients used: 30.0 gr Almond

   Cookware: 8-inch (20 cm) cake pan, rubber spatula

6. Step 6

   Bake at 175°C for 28–33 minutes, until the center springs back lightly and a tester inserted in the middle comes out without wet batter.

   Timer: 30 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, oven

7. Step 7

   Set the pan on the wire rack and let the cake cool for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack

8. Step 8

   Brush the remaining 30 ml honey evenly over the warm cake.

   Ingredients used: 30.0 gr Honey

   Cookware: 8-inch (20 cm) cake pan, pastry brush

9. Step 9

   Remove the cake from the pan and cool on the wire rack for at least 15 minutes before slicing.

   Timer: 15 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack