We 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.
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 | |
Whipped Cream |
1. | Preheat oven 350°F. Spray a 9-inch round cake pan and line with parchment. |
2. | Combine flour, almond flour, baking powder and salt in a bowl. Set aside. |
3. | 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. |
4. | 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. |
5. | Remove from the oven and immediately pour honey evenly over the hot cake. Allow to cool in the pan. |
6. | Slice and serve with berries and whipped cream. |
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