Honey & Almond Cake

Sweet with intense honey flavour and a subtle almond touch effortlessly make this substantial cake the perfect August soon to be Fall dessert. There are many ways one can add or heighten the texture and flavour however, pure and simple, as this cake is, is best. 

Honey & Almond Cake

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1 1/4 sticks unsalted butter, plus extra for greasing

1/2 cup packed light brown sugar

3/4 cup honey

1 tablespoon lemon juice

2 eggs, beaten

1 2/3 cups all purpose flour

2 teaspoons baking powder

2 tablespoons slivered almonds

warmed honey, to glaze

Preheat the oven to 350ºF. Grease and line the bottom and sides of an 8-inch cake pan. 

Place the butter, sugar, honey, and lemon juice in a saucepan and stir over medium heat, without boiling until melted and smooth.

Remove the pan from the heat and gradually beat in the eggs. Sift the flour into the pan and fold into the butter mixture. Pour the batter into the prepared pan and scatter the almonds over the top.

Bake in the preheated oven for 35 - 40 minutes, until well risen and firm. Transfer to a wire rack to cool. Brush with the warmed honey and serve.

Notes: I found that at 30 minutes of baking time the cake was well risen and firm. I would say possibly a baking time between 25 to 40 minutes, I know it's a gap, however ovens vary, so you may need to adjust your baking time. 

Hope everyone is doing well and staying safe. - JD