This Almond Honey cake is a light treat with plenty of flavor, coming just in time for spring and summer brunches and picnics. It relies on the sweetness of honey to help create a fresh flavor profile. The cake requires a little bit of preparation, but comes together quickly. This cake is a fan favorite that my own mom has made, so I drew some inspiration from her for this recipe. Enjoy!

INGREDIENTS:

Cake:

• 12 tablespoons (1 ½  sticks) unsalted butter softened
• ¼  cup light brown sugar
• ½  cup honey divided, plus more for serving
• 2 teaspoons lemon zest
• 1 ½  teaspoons vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 1 cup almond flour/almond meal ground almonds
• 1 ¼  teaspoons baking soda
• ¼ teaspoon kosher salt
• ½ cup + 3 tablespoons almond milk
• ½  cup powdered sugar
• ½  cup slivered almonds toasted

Topping:

• Crème Fraîche 
  • ½ cup heavy cream
  • 2 tablespoons Greek yogurt
• Topping
  • Crème fraîche
  • 2 tablespoons powdered sugar
  • ¼ cup heavy cream
• 2 teaspoons lemon zest
• 1 1/2 teaspoons vanilla extract

INSTRUCTIONS:

(The night before, combine ½ cup of heavy cream and 2 tablespoons of Greek yogurt in a jar. Shake and let sit for a day to culture the mixture.)

1. Preheat the oven to 350 degrees Fahrenheit. Grease one 8-inch round cake pan. Line with parchment paper, then butter/spray with cooking spray.
2. In a large mixing bowl, using an electric mixer, beat together the butter, brown sugar, ¼  cup honey, lemon zest and vanilla until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating after each until incorporated. Add the flour and beat until combined. Add the almond meal, baking soda and salt, beating until just combined and smooth. Pour in 1/2 cup + 2 tablespoons almond milk and beat until combined and smooth. The batter should be thick.
3. Pour the batter into the prepared pan.
4. Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Remove from the oven and use a chopstick or fork to poke about 12 holes all over the cake. Drizzle the remaining honey over the cake and allow it to cool in the pan, at least 20 minutes.
5. To make the topping, add the heavy cream and Crème fraîche to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the powdered sugar until just combined. 
6. Turn the cake out onto a serving plate. Spread the topping onto the cake. Sprinkle on the toasted almonds. Enjoy with more honey for serving. The cake can be kept in the fridge for up to 2 days. 

All images by Eli Hughes