This is an adaptation from the Walnut + Honey Cake, a Russian-inspired recipe and deliciously moist, perfect with a cup of coffee, gently sweet but not too sweet – perfectly balanced – I mean, I’m running out of words for this one!
The Recipe
10 inch cake
Ingredients
Cake:
1 cup butter, room temperature
1 cup castor sugar
2 tbsp honey
3 eggs
1 tbsp vanilla essence
120 g almonds – whole
1 ¼ cup all purpose flour
1 tsp baking powder
½ tsp salt
Frosting:
¼ cup icing sugar
4 tbsp honey (can add more if you like sweeter)
½ cup soft butter
90 g coarse almonds
pinch of salt (if butter is unsalted)
To Garnish
1 cup butter, room temperature
1 cup castor sugar
2 tbsp honey
3 eggs
1 tbsp vanilla essence
120 g almonds – whole
1 ¼ cup all purpose flour
1 tsp baking powder
½ tsp salt
Frosting:
¼ cup icing sugar
4 tbsp honey (can add more if you like sweeter)
½ cup soft butter
90 g coarse almonds
pinch of salt (if butter is unsalted)
To Garnish
Instructions
Almonds:
Gently toast the almonds on medium heat in a large pan until lightly fragrant
Set aside to cool completely and then pulse down to a coarse powder texture
Cake:
Preheat the oven at 180C and prep a 9 or 10 inch round cake tin
In a bowl stir together the flour, ground almonds, salt and baking powder
In a large bowl whisk together butter, sugar and honey until lightened in colour
Then add the eggs one at a time whilst whisking, along with vanilla extract
Then gently fold in the dry ingredients and combine
Transfer batter to the cake tin and bake for 27 minutes, until the skewer comes out clean
When you remove the cake, drizzle 2 tbsp honey on top
Allow the cake to cool completely on a rack
Frosting:
Gently toast the almonds on medium heat in a large pan until lightly fragrant
Set aside to cool completely and then pulse down to a coarse powder texture
Cake:
Preheat the oven at 180C and prep a 9 or 10 inch round cake tin
In a bowl stir together the flour, ground almonds, salt and baking powder
In a large bowl whisk together butter, sugar and honey until lightened in colour
Then add the eggs one at a time whilst whisking, along with vanilla extract
Then gently fold in the dry ingredients and combine
Transfer batter to the cake tin and bake for 27 minutes, until the skewer comes out clean
When you remove the cake, drizzle 2 tbsp honey on top
Allow the cake to cool completely on a rack
Frosting:
