Savor the rich flavors of this Almond Honey Cake, a sumptuous dessert that pairs the nutty crunch of sliced almonds with the natural sweetness of honey. This cake features a soft, airy sponge base infused with vanilla, complemented by a luscious cold-whipped vanilla cream filling. The topping of warm honey and butter brushed over the freshly baked cake adds a glossy, inviting finish that makes this cake a true feast for the senses.
Why You’ll Love This: The combination of moist sponge, crispy almonds, and creamy filling provides a delightful textural contrast. The honey not only enhances the cake’s flavor but also imparts a beautiful sheen, making it as gorgeous as it is delicious. This cake strikes a perfect balance between the richness of the almonds and the light, airy cream, making it an ideal choice for those who appreciate elegant desserts that are not overly sweet.
Perfect Occasion: This Almond Honey Cake is perfect for special occasions such as birthdays, anniversaries, or any festive gathering. It’s also ideal for afternoon tea or as a sophisticated dessert at a dinner party. The elegant presentation and exquisite flavors make it a standout choice that is sure to impress guests.
Decoration Tips: For an added touch of elegance, garnish the cake with extra toasted almond slices and a drizzle of honey before serving. You might also consider decorating with edible flowers or a dusting of powdered sugar to enhance its visual appeal. Presenting the cake on a decorative serving platter can also elevate the overall presentation.
Ingredients:
For the Cake:
- 4 medium eggs
- 160g sugar
- 4 tablespoons hot water
- 4 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 160g flour
- 10g baking powder
- 70g sliced almonds
For the Topping:
- 30g butter
- 40g honey
For the Filling:
- 600ml cold cream
- 1 packet instant vanilla pudding mix
- 2 packets cream stabilizer
Instructions:
- Preheat your oven to 180°C (356°F). Line a 26 cm cake pan with parchment paper and grease the sides with butter.
- In a large bowl, whip the eggs and sugar on high speed for 8-10 minutes until creamy. Gradually add hot water midway through the mixing.
- Mix in vegetable oil and vanilla extract briefly.
- Sift together the flour and baking powder, and fold into the egg mixture gently using a spatula or the mixer on the lowest setting.
- Pour the batter into the prepared pan. Tap the pan gently on the counter to remove any air bubbles. Evenly sprinkle sliced almonds on top.
- Bake for about 30-35 minutes. Test with a toothpick for doneness.
- In a small saucepan, gently heat the butter and honey just until warm; do not boil. Brush this mixture over the hot cake, then allow the cake to cool completely.
- For the filling, whip the cold cream with the cream stabilizer and instant pudding mix until it holds firm peaks.
- Slice the cooled cake horizontally into two layers. Place the bottom layer back into the springform pan, spread the cream filling evenly, and top with the second layer of sponge.
- Chill in the refrigerator for at least 4-5 hours.
- Remove the cake from the pan and serve chilled.
Enjoy this luxurious Almond Honey Cake with Vanilla Cream Filling, a perfect blend of textures and flavors that combine to create a truly decadent dessert experience.
