Almond Honey Cake

Tags: #dessert #baking #passover
Servings: 12
Total time: 1 hour 10 minutes

A light, spongey honey cake with a little almond richness, based on your fluffy honey cake method.

Ingredients

• 4 large eggs, room temperature
• 100g white sugar
• 80g dark brown sugar
• 340g honey
• 240ml strong Earl Grey tea (or strong coffee), cooled to warm/room temp
• 240ml neutral oil
• 50g vanilla instant pudding mix
• 320g blanched almond flour
• 130g cornstarch
• 12g baking powder
• 1 tsp ground cinnamon
• 1/2 tsp fine salt

Steps

1. Heat the oven to 165°C.
2. Grease your pan(s) very well.
3. In a stand mixer with the whisk attachment, whip the eggs, white sugar, and brown sugar for 8–10 minutes until very pale, thick, and voluminous.
4. With the mixer on medium speed, slowly drizzle in the oil until incorporated.
5. Add the honey, then the tea (or coffee), and mix just until combined.
6. Mix in the almond extract (if using).
7. In a bowl, whisk cake flour, almond flour, cornstarch, baking powder, cinnamon, salt, and vanilla instant pudding mix until no lumps remain.
8. Add the dry ingredients to the batter and fold gently (or mix on the lowest speed briefly) just until smooth and no flour pockets remain.
9. Pour into the prepared pan(s).
10. Bake until a toothpick in the center comes out almost dry (a few moist crumbs are fine), then cool in the pan 10–15 minutes before turning out to cool completely.

Notes

• Pan/bake timing varies a lot: muffins often ~18–25 min; loaf pans ~40–60 min; large bundt/20×30 pan ~35–55 min—start checking early.
• Almond flour browns faster; if the top gets dark before the center is done, tent loosely with foil for the last 10–20 minutes.
• For an even fluffier crumb, don’t let the whipped egg foam deflate: keep the mixer low after the egg-whip stage and avoid over-mixing once the dry ingredients go in.