HONEY ALMOND CRUNCH CAKE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom, and sprinkle in 1/4-cup of the brown sugar. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
- In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk.
- In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
- Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
HONEY & ALMOND LAYER CAKE
April opts for the 'naked' style of decorating so the cake isn't swamped with icing, but instead delicately finished with candied almonds and Swiss meringue buttercream
Provided by April Carter
Time 3h
Number Of Ingredients 15
Steps:
- First, make the honey & almond sponges. Heat oven to 180C/160C fan/ gas 4. Grease two 15cm cake tins and line the bases with baking parchment. Using a stand mixer or electric hand mixer, beat the butter, muscovado sugar and 140g honey until pale and fluffy. Add the eggs and yolks, one at a time, beating after each addition until well incorporated. In a clean bowl, whisk together the flour, almonds, baking powder and 1 / 4 tsp salt. Add half the flour mixture to the butter mixture and beat until just combined. Add the vanilla and milk, continuing to beat, then add the remaining flour mixture, beating until just combined. Divide the mixture evenly between the tins and bake for 45-55 mins or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 mins in their tins, then turn out onto a wire rack to cool completely. Leave the oven on for the candied almonds.
- To make a honey syrup, put 2 tbsp honey and 2 tbsp water in a small saucepan and heat for 1-2 mins or until the honey has dissolved. Set aside.
- Make the candied almonds by heating 150ml water and the sugar in a medium, heavy-bottomed saucepan with a sugar thermometer attached, and swirl until the sugar has dissolved. Meanwhile, spread the almonds out on a baking sheet and bake in the oven for 10-12 mins until golden brown. Heat the sugar syrup to 119C, turn off the heat and stir in the warm almonds. Keep stirring until the syrup coats the nuts and turns white and crunchy. Tip the almonds back onto the baking sheet and roughly chop half of them.
- Next, make the Swiss meringue buttercream. Using a stand mixer or electric hand mixer, beat the butter until pale and fluffy. Put the egg whites and sugar in a clean heatproof bowl over a pan of simmering water. Whisk using a clean electric hand mixer and heat the mixture until the sugar has dissolved (you can check this by feeling some of the egg white between your fingers to check that it isn't grainy). Remove the bowl from the heat and, using a stand or electric hand mixer, whisk for 10 mins or until the mixture forms stiff peaks and has cooled to room temperature. Add the butter, 1-2 tbsp at a time, and beat until the mixture is smooth and creamy. Beat in the honey and transfer to a piping bag fitted with a 1cm nozzle.
- To assemble the cake, level the sponges by cutting off the domed tops and split each sponge in half to create four layers. Fix the bottom layer to a cake board or stand with a splodge of buttercream, brush with the honey syrup and pipe a layer of buttercream on top. Gently press the second layer on top and repeat with the remaining layers. Cover the cake with a thin layer of buttercream, then use a palette knife to scrape the sides clean. Pipe a ring of buttercream blobs around the top, or spread a thick layer with a palette knife. Decorate with the candied almonds.
Nutrition Facts : Calories 877 calories, Fat 55 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 66 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
HONEY CAKE WITH HONEYED ALMOND CRUNCH
If you like crunchy honey-nut cereal in the morning, you'll love this for elevenses
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end - this will help you lift the cake out when it is cooked.
- Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
- Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
- Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.
Nutrition Facts : Calories 485 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.78 milligram of sodium
ALMOND CAKE WITH SAFFRON AND HONEY
This is a lovely moist cake that keeps well and may be made several days in advance of serving. Stored well wrapped and at room temperature, its flavor only improves. For best results, grind blanched almonds to make your own almond meal. If you wish, accompany with a little whipped cream or vanilla ice cream.
Provided by David Tanis
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Butter a 10-inch diameter cake pan and line with parchment paper.
- In a large bowl, mix together the semolina, sugar, almonds, baking powder and salt. Whisk in eggs and melted butter. Add the orange and lemon zests and almond extract and beat well. Pour into prepared pan.
- Bake for about 45 minutes, until an inserted skewer comes out clean. Invert onto a wire rack and let cool.
- As cake cools, make the syrup: Put orange juice, sugar, honey, cloves, cardamom, cinnamon, saffron and apricots in a saucepan, and bring to a boil. Stir to dissolve sugar, and then simmer gently for about 5 minutes. Set aside. Transfer cake to a serving plate. Use a skewer to poke holes all over and slowly pour syrup evenly over cake. Once the syrup has cooled slightly, arrange the spices and apricots on top of the cake to your liking. Leave cake for at least an hour to fully absorb syrup, or, if possible, wrap and store in a cool place (don't refrigerate) for up to 5 days.
HONEY ALMOND CAKE
Make and share this Honey Almond Cake recipe from Food.com.
Provided by sweetcakes
Categories Breads
Time 1h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 26
Steps:
- Combine coffee and honey in saucepan; bring to boil. Set aside to cool.
- Place dates in brandy and set aside.
- Blend oil, brown sugar, and eggs thoroughly in a large bowl.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
- Add flour mixture and coffee mixture alternately to egg mixture.
- Fold in sliced almonds, dates with brandy, and lemon peel.
- Grease two 9x5 inch loaf pans. Spread bottoms with Honey Smear.
- Pour in batter. Bake in a preheated 350* oven for 1 hour or until cake tests done.
- Cool on rack to room temperature.
- Honey Smear:.
- Combine all ingredients in mixing bowl. Cream until light and well blended. Makes about 1 1/4 cups.
Nutrition Facts : Calories 462.5, Fat 11.6, SaturatedFat 2.1, Cholesterol 54.8, Sodium 265.1, Carbohydrate 85.8, Fiber 2.2, Sugar 62.5, Protein 6
GREEK ALMOND-HONEY CAKE
A traditional honey cake using almond meal instead of flour or semolina. Like many greek cakes, it is further enriched by a honey syrup, making it very rich. Greeks don't have a dessert like this after a meal - that would be too much of a good thing. Rather, we would have it with a cup of coffee in the early evening, after our afternoon siesta.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
- Reduce heat and simmer for 5 min.
- Skim surface of syrup for any froth that may form.
- Allow syrup to cool.
- For cake: Preheat oven to 350F.
- Butter a 9 X 13 inch baking dish well.
- Sift together almond flour and baking soda.
- Beat egg whites with cream of tartar until you have a stiff meringue.
- Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
- Stir into dry ingredients.
- Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
- It is OK to have a few white streaks.
- Pour batter into baking pan.
- Scatter blanched, slivered almonds over top.
- Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
- Pour syrup over hot cake.
- Poke cake gently with a toothpick to help cake absorb syrup.
- Serve when cake is cool and syrup has been absorbed.
- This cake is great served with a dollop of very lightly-sweetened whipped cream.
Nutrition Facts : Calories 365.1, Fat 12.9, SaturatedFat 5, Cholesterol 74.8, Sodium 201.5, Carbohydrate 63.1, Fiber 1.3, Sugar 60.8, Protein 4.9
ALMOND HONEYCOMB CAKE
This melt-in-your-mouth cake is soaked with the flavors of wildflower honey, citrus and cardamom before getting a finishing touch of glossy honey glaze -- just like a real honeycomb!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
- Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
- Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
- Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
- Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
- Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
- Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.
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