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Honey-almond cake

Andy Powning

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7 ounces sweet butter
12 ounces almond paste
2/3 cup bitter almond honey (can substitute plain honey)
1 orange, zested
5 eggs
1 teaspoon vanilla
2/3 cup flour
½ teaspoon salt
1 teaspoon baking powder
For garnish: (optional choices)
Apricot jam
Sliced almonds
Powdered sugar



Preheat oven to 350 degrees. Cream butter, almond paste, honey and zest with the paddle attachment of an electric mixer until light and fluffy. Add eggs slowly, mixing until incorporated. Add vanilla. Fold in flour, salt and baking powder. Spoon batter into a prepared 9-inch cake pan and bake for 30-40 minutes until cake springs back to the touch. Garnish cake with melted apricot jam and toasted sliced almonds if desired, or just sprinkle with powdered sugar.

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