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
HONEY-APPLE-ALMOND CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.)
- Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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 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
FLOURLESS HONEY ALMOND CAKE
Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites - they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools. From EatingWell.com. I saved this recipe for my sister who is gluten-intolerant. Haven't made it yet.
Provided by HisPixie
Categories < 4 Hours
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
- Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
- Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
- Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
- If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
Nutrition Facts : Calories 231.8, Fat 14.1, SaturatedFat 1.6, Cholesterol 84.6, Sodium 278.3, Carbohydrate 22.1, Fiber 2.8, Sugar 18.7, Protein 7.6
BOURBON HONEY CAKE
Steps:
- Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
- Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
More about "honey almond cake food"
FLOURLESS HONEY-ALMOND CAKE RECIPE - EATINGWELL
From eatingwell.com
Ratings 17Calories 235 per servingCategory Healthy Spring Cake Recipes
- Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
- Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
- Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
- Bake the cake until golden brown and a skewer inserted into the center comes out clean, 25 to 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
FLOURLESS HONEY ALMOND CAKE RECIPE - WEBMD
From webmd.com
Cuisine AmericanTotal Time 2 hrsServings 10Calories 234 per serving
- Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
- Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
- Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
- Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
HONEY & ALMOND LAYER CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Servings 12Calories 877 per servingTotal Time 3 hrs
- 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.
RACHEL ALLEN'S HONEY AND ALMOND CAKE - RTE.IE
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- Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray.
- In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy.
ALMOND FLOUR CAKE {EASY RECIPE} - IFOODREAL.COM
From ifoodreal.com
5/5 (11)Calories 189 per servingCategory Dessert
- Preheat oven to 350 degrees F. Place cake pan on parchment paper, circle with a pen and cut out the round. Grease bottom and sides of the pan with butter or coconut oil really well. Place round inside the cake pan and grease it too.
- In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined. Add lemon zest and whisk.
HONEY SOAKED ALMOND CAKE - THE ORIGINAL DISH
From theoriginaldish.com
Reviews 10Estimated Reading Time 4 mins
- In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Whisk to combine. Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Using a paddle attachment, cream together for a few minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time until incorporated. Mix in the greek yogurt and almond extract until smooth. Add the dry ingredients and mix just to combine and remove any lumps. Again, scrape down the sides of the bowl as needed.
- Transfer the batter to the cake pan and spread into an even layer. Bake on the bottom rack for 30 minutes. Cool the cake in the pan for 10 minutes. Run a butter knife around the edges. Place a cutting board on top of the cake pan and flip the cake over so that it releases from the pan. Allow the cake to cool fully.
GLUTEN-FREE HONEY ALMOND CAKE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (74)Total Time 55 minsCategory DessertCalories 395 per serving
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal.
- In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
- In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the raspberries. Pour the mixture into your prepared pan.
- Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
HONEY ALMOND SNACK CAKE RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (17)Servings 1
- Place a rack in the center of the oven and preheat to 350°F. Butter and flour the bottom and sides of a 9-by-13-in baking pan, spray with nonstick cooking spray, or butter and line the bottom of the pan with parchment paper.
- In a medium bowl, whisk together the vegetable oil, honey, vanilla, and almond extract until well mixed. Whisk in the eggs and egg yolks until well combined. Whisk in the crème fraîche. In a separate medium bowl, stir together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until thoroughly combined. Scrape the batter into the prepared pan.
- Bake for 30 to 40 minutes, or until the cake springs back when you poke it in the center and is pale golden brown. Remove from the oven and let cool completely in the pan on a wire rack.
- Meanwhile, make the frosting: Add cream cheese to a medium bowl and, using an electric mixer, beat on medium speed for at least 4 minutes, or until perfectly smooth. (Cream cheese has a tendency to lump up easily, so don’t skip this step.) Using a rubber spatula, scrape the bowl and add the butter. Add the honey, vanilla, almond extract, and salt and beat well on medium speed until thoroughly combined. The frosting can be stored in a covered container in the refrigerator for up to 1 week.
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