Almond Honey Cake
When you want a sweet, sticky cake, and you want it soon, try this single layer of yumminess. It's all about almonds and honey, so pick a flavorful honey to show off and savor. Instead of frosting, a drizzle of honey and crunchy toasted almonds is light and easy.
- 1/4 cup whole almonds
- 1/2 cups slivered almonds
- 1/2 cup unbleached flour (see Notes for a Passover version)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large egg, separate out yolks
- 2 tablespoons canola oil
- 3/4 cups honey, divided
- 1/2 teaspoon almond extract
- Preheat oven to 325 F. Oil a 9-inch round cake pan. Spread the whole almonds on a baking sheet, then toast them for 10 minutes in the oven. Let cool, then chop coarsely.
- In a food processor or blender, grind the slivered almonds to a powder. In a large bowl, mix the almond powder, flour, salt and baking soda.
- In a medium bowl, whisk the egg yolks, oil, 1/2 cup of the honey, and almond extract, then stir into the flour mixture. With an electric mixer, whip the egg whites to firm peaks. Fold 1/3 of the whites into the wet mixture, then gently fold in the rest. Scrape the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick comes out with only large moist crumbs attached.
- Let cake cool completely. Using a wooden skewer or something similar, poke holes in the cake every two inches. Transfer the cake to a serving plate. In a small saucepan, bring the remaining 1/4 cup of honey to a boil. Sprinkle the chopped whole almonds over the cake. Drizzle the honey over the almonds and into the holes. Let cool and serve.
Tips & Notes
For a Passover version, in which flour cannot be used, substitute 1/4 plus 1 tablespoon Matzo Cake Meal for the flour.
270 calories, 13 g. fat, 79 mg. cholesterol, 178 mg. sodium,34 g. carbohydrate, 2 g. fiber, 7 g. protein