The Little Epicurean

Feb 09 2016

Almond Honey Cake with Citrus

Almond Honey Cake with Citrus

What ever happened to spring? Los Angeles is getting a taste of summer this week. Beach trip in February? This is why I love Southern California. While I have been enjoying the sweater weather of January, I definitely cannot complain about all the sunshine. It puts me in such high spirits. It makes me just as cheerful as a slice of this almond honey cake with citrus and cream.

Just like my previous coconut confetti cake, this cake also screams happy! Maybe it’s that yellow striped dish towel? Perhaps it’s all the colorful citrus on top?

Almond Honey Cake with Citrus

While February is unofficially the month of chocolate (thank you, Valentine’s Day), it’s my favorite time of year to bake with citrus. The abundance of grapefruit and blood oranges makes me giddy. I love the bright colors and the even brighter flavors they bring.

This cake is very simple to put together. It’s a standard one layer cake topped with a luscious cream and adorned with a variety of citrus segments.

Almond Honey Cake

This cake has no sugar. All of it’s sweetness comes from honey. The cake itself is pretty dense due to the mixture of cornmeal and almond flour. To bring moisture to the cake, after baking it is soaked with an orange juice-honey syrup. This syrup also imparts an amazing floral scent and flavor.

Almond Honey Cake with Citrus

It you need a break from the chocolate madness of February, give this citrus almond honey cake a try. It’s a definite departure from the rich, decadent, and sinful desserts out there right now. Plus, this is the kind of cake that is totally suitable for breakfast!

For the full recipe, visit BHG’s Delish Dish blog.

Print Recipe

Almond Honey Cake with Citrus

Yield: 9-in cake

Ingredients:

Almond Honey Cake:

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup ground almonds (almond flour)
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup honey
  • 2 large eggs, room temperature
  • 1/2 cup milk, room temperature

Soaking Syrup:

  • 1/4 cup honey
  • 2 Tbsp orange juice

Topping:

  • 1/2 cup mascarpone, or cream cheese
  • 1 cup heavy cream
  • 2 Tbsp honey
  • segments of 1 grapefruit, 1 orange, and 1 blood orange

 

Directions:

  1. Get the full directions on BHG.com.

Almond Honey Cake

5 Responses to “Almond Honey Cake with Citrus”

  1. February 9, 2016
    2:10 pm

    What a truly beautiful cake! I am so impressed with the gorgeous fruit and your absolutely stunning photography!

  2. February 9, 2016
    3:32 pm

    i love tightly crumbed cakes (i’m still not into the super fluffy and light asian cakes), so this is right up my alley! on a semi-unrelated note, have you tried honey butter almonds? my friend brought some back from korea recently, and they’re just as tasty as they sound.

  3. February 10, 2016
    9:09 pm

    This cake is glorious! It just sings of spring and sunshine! I love that it is sweetened entirely with honey. A friend of mine is an apiarist and his honey is so lovely that it deserves to be the star of the show in this cake. I’ll be making this as soon as the next batch comes in!

  4. February 11, 2016
    11:21 am

    This cake looks amazing!!!! Love that gorgeous citrus :D

  5. March 24, 2016
    11:10 pm

    Love that there’s no sugar in this cake! I always feel so guilty after pouring 1 whole cup of sugar into the mixing bowl whenever I’m baking desserts. Presentation of this cake is on point!!

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