Honey Almond Crunch Cake Recipes

HONEY CAKE WITH HONEYED ALMOND CRUNCH

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.

ALMOND CAKE WITH SAFFRON AND HONEY

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.

LEMON-HONEY ALMOND CAKE

Steps:

• Make syrup:
• Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.
• Make cake:
• Preheat oven to 350°F. Oil 13 x 9 x 2-inch metal baking pan. Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl. Whisk in matzo cake meal, matzo meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes. Beat in oil and lemon peel. Fold in almond mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cut hot cake into 32 squares; leave in pan. Drizzle cooled syrup over. Let stand until syrup is absorbed, at least 30 minutes. Serve warm or at room temperature. (Can be made 2 days ahead. Cool, cover and store at room temperature.)

HONEY ALMOND CRUNCH CAKE

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
• 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.

ALMOND HONEYCOMB CAKE

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.

HONEY ALMOND CRUNCH

Steps:

• Combine almonds, honey, butter, and salt in a 10-inch sauté pan over medium heat. Stirring constantly, cook until almonds and honey begin to turn an amber color. Remove from heat and stir in corn flakes.
• Pour out onto a parchment lined baking sheet and allow to cool 5 to 10 minutes. Store in an air-tight container for 3-4 days.

LITTLE BURNT HONEY & ALMOND CAKES

Steps:

• Put the butter and honey in a small saucepan and cook over a medium-high heat for 2-3 mins until the butter foams and the mixture turns a mahogany colour.
• Whisk the egg, sugar and the honey and butter mixture together in a large bowl. Stir in the flour, almonds, baking powder and a pinch of sea salt to make a batter. Can be used straightaway or kept in the fridge overnight.
• Heat the oven to 200C/180C fan/gas 6 and butter four holes of a muffin tin. Divide the mixture between the holes and bake for 12-14 mins until golden and cooked through. Turn out onto a cooling rack and leave to cool for a few minutes. Dust with icing sugar, if you like, and serve with hot chocolate espresso sauce (see 'goes well with', below).

ALMOND CRUNCH POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
• Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
• Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
• Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.