An Almond Cake With a Honey-Cream Top
This is a one-pan almond flour cake. The batter goes into a 9-inch round pan, and a warm mixture of heavy cream and honey is poured over it before it bakes, with sliced almonds scattered on top. In the oven the topping settles into a golden, nutty layer over a moist crumb.
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It takes 45 minutes, 15 for prep and 30 for baking, and cuts into 8 slices.
What Goes in the Cake
The full amounts are in the recipe card at the bottom.
- Almond flour (2 cups): a gluten-free base with a nutty flavor and a tender crumb.
- Granulated sugar (1/2 cup), baking powder and salt: the sweetness, the lift and the seasoning.
- Eggs (4 large): they bind the batter and keep it moist.
- Unsalted butter (1/4 cup, melted) and vanilla extract (1 teaspoon): richness and aroma.
- Heavy cream (1/2 cup) and honey (1/4 cup): warmed together for the topping.
- Sliced almonds (1/2 cup): the crunch on top.
- Powdered sugar: optional, for dusting at the end.
Mixing and Baking
Heat the oven to 350°F (175°C), grease the pan and line the bottom with parchment paper so the cake comes out easily.
Mix the almond flour, sugar, baking powder and salt in one bowl. Whisk the eggs, melted butter and vanilla in another. Pour the wet mixture into the dry and stir until just combined. Do not overmix, since that can make the cake dense. Pour the batter into the pan and smooth the top.
Warm the cream and honey in a small saucepan over medium heat, stirring until mixed. Pour it over the batter and sprinkle on the sliced almonds. Bake for 25 to 30 minutes, until golden brown and a toothpick in the center comes out clean.
Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool completely. Dust with powdered sugar if you like, then slice.
Tips
- Use room temperature eggs and butter. Take them out of the refrigerator about 30 minutes before you start. They mix in more evenly, which gives a lighter cake.
- Add almond extract. A teaspoon in the batter adds more almond flavor.
- Check your pan. A 9-inch round pan is the right size. An 8-inch pan also works, but watch the baking time.
- Parchment: if you have none, grease the pan well instead.
Variations
- Chocolate: add 1/4 cup of unsweetened cocoa powder to the dry ingredients.
- Lemon: mix the zest of one lemon into the batter, and drizzle a light lemon glaze on top if you want.
- Different topping: chopped pecans or walnuts add crunch, and sunflower seeds work for a nut-free version.
- Sweeteners: maple syrup can stand in for the honey. Erythritol, monk fruit or stevia can replace the granulated sugar.
- Berries: fresh berries on top before serving, such as raspberries or strawberries, add some tartness.
What to Serve With It
A spoonful of whipped cream or plain yogurt balances the sweetness. A cup of coffee, herbal tea or chai tea goes with the almond flavor.
Nutrition per Slice
One slice has about 220 calories, 18 grams of fat (5 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 6 grams of sugar, 7 grams of protein and 200 milligrams of sodium. These are estimates.
FAQ
Can I use another flour instead of almond flour?
Coconut flour is an option, but it absorbs more moisture, so you will need to adjust the liquid ingredients.
How long do leftovers keep?
Up to three days in an airtight container at room temperature, or up to a week in the refrigerator. Let it come to room temperature before serving.
Can I make the cake a day ahead?
Yes. Store it in an airtight container and it tastes just as good the next day.
Can I replace the honey?
Yes. Maple syrup works, and so does agave syrup.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Almond Flour Bee Sting Cake: A Delightful Recipe Guide
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, granulated sugar, baking powder, and salt. Mix well.
In another bowl, whisk together the eggs, melted butter, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small saucepan over medium heat, combine the heavy cream and honey. Stir until warmed and well mixed.
Pour the honey-cream mixture over the cake batter, then sprinkle the sliced almonds evenly on top.
Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired, slice, and serve.
Notes
For a richer flavor, consider adding a teaspoon of almond extract to the batter.
You can substitute the honey with maple syrup for a different sweetness profile.
If you prefer a fruit topping, fresh berries can be added on top before serving for a refreshing twist.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 220 calories |
| Sugar Content | 6g |
| Sodium Content | 200mg |
| Fat Content | 18g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 13g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 7g |
| Cholesterol Content | 100mg |