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Preheat the oven to 180°C/350°F (160°C fan).
Prepare cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).
Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.
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).
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.
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.
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.
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.
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!
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.