Honey Almond Cake
Soft, and fluffy, this eggless Honey Almond Cake is a delight. Almonds, honey and rose water come together to give a lovely Middle Eastern touch!
almond cake, honey cake, vegan almond cake
All purpose flour
You can use regular white sugar
You can use plain Greek yogurt or hung yogurt
You can use any oil
1/4 + 1 tbsp
Preheat oven to 180C. Grease a 6" cake tin.
Sift the flour, baking powder, baking soda, and salt in a bowl.
Add almond meal and raw sugar to the dry ingredients.
In another bowl, whisk together honey, yogurt, coconut oil, almond extract and rosewater.
Pour over the dry ingredients and gently mix.
Do not overmix.
Pour into the prepared pan. Smoothen the surface and sprinkle slivered almonds.
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.
Bring the water to a boil. Take it off the heat, stir in honey and rosewater. Let the syrup cool.
Once the cake is ready, 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 Almond Cake -
-July 17, 2020