halfbakedharvest4.4
Almond Honey Cake with Strawberry Ripple Cream.
the flavors in this cake were totally inspired by the hint of honey almond milk. I basically just turned the flavors into a cake and added some strawberry cream.Simple and delicious.
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan. Line with parchment paper, then butter/spray with cooking spray.
2
In a large mixing bowl, using an electric mixer, beat together the butter, brown sugar, 1/4 cup honey, lemon zest and vanilla until light and fluffy, about ⏱️ 5 minutes. Add the eggs, one at time, beating after each until incorporated. Add the flour and beat until combined. Add the almond meal, baking soda and salt, beating until just combined and smooth. Pour in 1/2 cup + 2 tablespoons [Almond Breeze Almondmilk Hint of Honey Vanilla | https://www.almondbreeze.com/?navid=592&pid=593] and beat until combined and smooth. The batter should be thick.
(1 1/2 sticks) unsalted butter (softened)12 tablespoonscup honey (divided, plus more for serving)1/2lemon zest2 teaspoonseggs3
3
Pour the batter into the prepared pan.
4
Bake for ⏱️ 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake.
5
Remove from the oven and use a chopstick or fork to poke about 12 holes all over the cake. Drizzle the remaining honey over the cake and allow it to cool in the pan, at least ⏱️ 20 minutes.
6
To make the cream, add the heavy cream and creme fresh to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about ⏱️ 5 minutes. Beat in the powdered sugar until just combined. Stir in the strawberries.
(1 1/2 sticks) unsalted butter (softened)12 tablespoonscreme fresh4 ouncescup powdered sugar1/2powdered sugar2 tablespoonsfresh strawberries (diced + more for topping)1 cup
7
Turn the cake out onto a serving plate. In a bowl, mix together the 1/2 cup powdered sugar with 1 tablespoon honey almond milk until combined. Drizzle the glaze over the cake and then drizzle with a little honey. Sprinkle on the toasted almonds. Now spread the cream over the cake and top with fresh strawberries. Enjoy with more honey for serving. The cake can be kept in the fridge for up to 2 days.
(1 1/2 sticks) unsalted butter (softened)12 tablespoonscup powdered sugar1/2powdered sugar2 tablespoonsfresh strawberries (diced + more for topping)1 cup
Nutrition Facts
calories
430 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
28 g
sodium Content
243 mg
protein Content
8 g
cholesterol Content
117 mg
carbohydrate Content
51 g
saturated Fat Content
15 g
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