Moroccan Honey Cake
Servings
Makes a 9-inch round cake
Total time
1
hourWe love this cake for dessert – or breakfast! Pure Vanilla Extract, Pure Almond Extract and Orange Blossom Water all work to pull all the subtle flavors from the honey and almonds. Big flavor in a little cake. Whip up some Whipped Cream and serve with fresh berries. This cake is excellent with hot black tea like our Currant Tea.
Ingredients
18 Tbl butter (2 sticks + 2 Tbl), room temperature cut into tablespoons
1 1/4 cups granulated sugar
1 tsp salt
1 tsp Pure Vanilla Extract
1/2 tsp Pure Almond Extract
1/2 tsp Orange Blossom Water
4 eggs
1.5 cups + 2 Tbl all-purpose flour
1 Tbl baking powder
1/2 cup almond flour
1/3 cup buttermilk
1 cup almond slices
1/2 cup honey
Instructions
- Preheat oven 350°F. Spray a 9-inch round cake pan and line with parchment.
- Combine flour, almond flour, baking powder and salt in a bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, extracts, orange blossom water and salt until light and fluffy. Beat the eggs, one at a time. With the mixer running on low speed, incorporate the flour mixture into the egg mixture until fully combined. Mix in the buttermilk until evenly blended. Pour batter into prepared pan.
- Sprinkle the almonds over the top of the batter. Pat down. Place in oven and bake for 25-35 minutes or until center is set and cake is lightly browned around edges.
- Remove from the oven and immediately pour honey evenly over the hot cake. Allow to cool in the pan.
- Slice and serve with berries and whipped cream.
