Honey Cake with Flaked Almonds - The Deli

Honey Cake with Flaked Almonds

This recipe yields a delicious and moist honey cake perfect for afternoon tea or a special occasion.


  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon bicarbonate of soda
  • 1 cup unsalted butter softened (227g)
  • ½ cup brown sugar (110g)
  • ⅓ cup honey plus more for garnish (80ml)
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup flaked almonds (30g)


  1. Preheat the oven to 160°C. Lightly grease a round cake pan with baking spray. Line the bottom with parchment paper and lightly grease the parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda.
  3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey on medium-high until light and fluffy, about 3 minutes. With the mixer on low, add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl as needed. Beat in the vanilla until just combined.
  4. With the mixer on low, gradually add in the flour mixture, beating just until combined. Pour the batter into the prepared pan, smoothing it into an even layer.
  5. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. If desired, you can sprinkle the top with almonds after 20 minutes of baking. Loosely cover the cake with foil at any time if the top or almonds start to get too brown. Let the cake cool in the pan on a wire rack for 20 minutes. Carefully remove the cake from the pan, discard the parchment paper, and place it on a serving plate (almond side up). Serve warm drizzled with additional honey.
  • Make sure your honey is runny for this cake. If it has crystallized, you can gently warm it in a small saucepan of water to make it runny again.
  • I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
  • Do not overmix the batter, or you’ll have a tough, chewy, or dense cake. Mix everything until just combined.
  • Tap the cake pan on the counter a few times to pop any air bubbles and level out the batter in the pan for an even bake. An offset spatula is a great tool for spreading the top of the batter.
  • The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
  • Honey is the main flavour of the cake, so I recommend using good quality raw honey.

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