Almond Honey Cake -

4.84 from 6 votes

Almond Honey Cake

Soft, moist, and fluffy, this almond honey cake is incredibly easy to make! The honey-soaked almond cake is gently sweet and bakes into a tender crumb with a gorgeous golden-hued crust.

Prep Time25

Cook Time40

Course: Cakes, Dessert

Cuisine: American, Indian

Servings: Servings

Calories: 281kcal

Author: Natasha Minocha

Ingredients

1.5 cup All purpose flour
1/4 cup Almond flour
1/4 cup Sugar
1 1/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
3/4 cup Greek yogurt
1/3 cup Coconut oil You can use any oil
1/4 cup + 1 tbsp Honey
1/2 tsp Almond extract
1 tsp Rose water Optional
1/4 cup Almond flakes

Honey syrup

1.5 tbsp Water
1.5 tbsp Honey
1/2 tsp Rosewater Optional

US Customary - Metric

Instructions

Preheat oven to 180C. Grease a 6" cake tin.
In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
1.5 cup All purpose flour, 1/4 cup Almond flour, 1/4 cup Sugar, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
In another bowl, whisk together honey, yogurt, coconut oil, almond extract, and rosewater.
3/4 cup Greek yogurt, 1/3 cup Coconut oil, 1/4 cup + 1 tbsp Honey, 1/2 tsp Almond extract, 1 tsp Rose water
Pour over the dry ingredients and gently mix.
Do not overmix.
Pour into the prepared pan. Smooth the surface and top with almond flakes.
1/4 cup Almond flakes
Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 5-10 minutes before turning it out on a cooling rack.
Let the cake cool for about 20 minutes and use a skewer to poke holes all over the top of the warm cake. Spoon over the cooled honey syrup.
Let the syrup soak in for 30 minutes or so.
Garnish with dried rose petals and serve at room temperature. Enjoy!

Honey Syrup

Bring the water to a boil. Take it off the heat, stir in honey and rosewater. Let the syrup cool.
1.5 tbsp Water, 1.5 tbsp Honey, 1/2 tsp Rosewater

Video

Notes

Use room-temperature ingredients. They blend easily, giving a smooth texture to the batter, which will give you a better quality cake.

Don’t overmix the ingredients. Mix until just combined and there are no dry white streaks visible. This keeps the crumb light and soft.

This batter is quite thick. If yours seems too dry, please add some warm milk, 1 tablespoon at a time.

If you don’t have almond flour, you can use store-bought or homemade almond meal, like in my chocolate zucchini cake. Just grind whole almonds in your food processor until they resemble a fine meal!

Allow the honey syrup to cool before spooning it on the warm cake.

Let the cake soak in the syrup for at least 30 minutes before slicing. The longer the cake sits, the better the flavor! And the syrup also makes the cake stay super moist!

Nutrition