5.0
(2)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 180°C/350°F (160°C fan).
Step 2
Prepare cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).
Step 3
Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.
Step 4
Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy. (Speed 7 handheld beater or stand mixer fitted with whisk attachment).
Step 5
Add eggs and flour - Add one egg, mix with a wooden spoon for 30 seconds until incorporated into the batter (mixture splits at first but then comes together). Then add in 1/4 of the flour and mix until you can no longer see flour. Repeat again - mixing in 1 egg, then a portion of flour - until you've used all the eggs.
Step 6
Milk and zest: Add the milk and orange zest, stir until the batter is almost completely smooth. The batter should be quite thick, but soft.
Step 7
Bake 45 minutes: Scrape batter into the prepared pan, smooth the surface and sprinkle with almonds. Bake for 45 minutes or until a knife inserted into the centre comes out clean.
Step 8
Soak: Remove cake from the oven. Poke about 30 holes all across the surface using a skewer (between the almond flakes). Pour 1/4 of the hot Honey Syrup across the surface (if using a springform pan, put it on a plate in case it leaks). Once it mostly sinks in, repeat 3 more times, waiting between pours for the syrup to soak in. Then leave the cake to soak for 15 minutes.
Step 9
Serve: Serve warm. Remove the springform pan sides, or serve it straight out of the cake pan. To remove from a cake pan, cover the almond surface with baking paper (the surface is tacky and will stick to the plate) then invert onto a plate then invert again so it's right side up.I typically serve it plain. However Topping Options suggested above would never be turned away!
Step 10
Simmer: Bring the honey and water to a gentle boil for 5 minutes over medium-low heat. Add the lemon juice and boil for 2 more minutes. Remove from heat then use immediately.
Your folders
delish.com
Your folders
preppykitchen.com
5.0
(4)
40 minutes
Your folders
thepioneerwoman.com
Your folders
myjewishlearning.com
1 hours, 10 minutes
Your folders
myjewishlearning.com
1 hours, 10 minutes
Your folders
vegrecipesofindia.com
5.0
(30)
35 minutes
Your folders
sugarpursuit.com
5.0
(1)
170 minutes
Your folders
cooking.nytimes.com
4.0
(86)
Your folders
fifteenfeet.netlify.app
4.0
(88)
Your folders
recipetineats.com
Your folders
allrecipes.com
4.8
(26)
45 minutes
Your folders
chabad.org
Your folders
sweet2eatbaking.com
1
Your folders
kingarthurbaking.com
4.9
(47)
35 minutes
Your folders
aish.com
60 minutes
Your folders
kingarthurbaking.com
4.1
(8)
40 minutes
Your folders
withablast.net
4.5
(29)
32 minutes
Your folders
spicysouthernkitchen.com
4.9
(54)
30 minutes
Your folders
myjewishlearning.com
5.0
(1)
35 minutes