Honey Almond Cake

honey almond cake

Recently I had a bake craving for afternoon tea cake, with lots of almonds and drizzle of golden honey. The kind of cake that is not overly sweet but complements well with a cup of strong espresso. Make it double shot, thank you. But the afternoons were busy, and after-work means taking the tot for either swims or adrenaline pack playground ( read: kids drama). Baking became a luxury for once, and finally I succumbed and after lots of google ideas, I settled for this honey almond cake- the exact kind that I dreamt about.

honey almond cake-2

Is it a sign of maturity or a sign of ‘ageing’ when one stops liking sponge cakes and revert to dense cake that does not do towering heights? Either way, this cake suited our palates, young and old, slices were polished off in no time. I made a mental note to put some almond flakes for the next encore, because obviously this cake will be a repeat bake in the house.

honey almond cake-3

For those who are young and dandy, which usually translates to the group who love cream cakes with all the gaga decorations, do try this almond cake once. I cannot promise that it is gluten-free friendly as I did put some flour in it, but it is certainly the ‘healthier’ kind. Almonds, check. Honey, check. Oh ignore the sprinkle of powdered sugar on top, we need that, a little bit of sugar rush once in a while should always be an attained luxury.

I have adapted the recipe in terms of proportion and number of eggs, but for original version please refer here.

Honey Almond Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Serving Size: 10-12

An easy honey almond cake for afternoon tea


  • 250g unsalted butter
  • 220g fine castor sugar
  • 3 large eggs
  • 1/4 cup honey+ 2 tbsp for drizzling
  • 1 tsp vanilla extract
  • 140g plain flour
  • 160g almond meal ( ground almonds)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • Zest from 1 lemon
  • Optional: almond flakes for top


  1. Preheat the oven at 170C.
  2. Cream butter and sugar until pale and fluffy.
  3. Add vanilal extract followed by eggs one by one.
  4. Combine plain flour, almond, salt and baking powder.
  5. Add the lemon rinds and flour mix alternating with honey until the batter is well mixed.
  6. Pour batter into a greased 8 inch cake pan.
  7. Sprinkle top with almond flakes ( optional )
  8. Bake for 35-45 mins until skewer comes out clean.
  9. Whilst the cake is still warm, drizzle the 2 tbsp honey on top.
  10. Serve warm with coffee.



  1. says

    I was just reading ur comments on the heights of the cake!!! So true!!! Even I prefer cakes that sit flat and look dense and lovely, than to be airy and soft… hehe… this cake looks absolutely delicious! Though there is some alarming use of butter there (I know, Jehanne, I know… hmmmm) I’m definitely bookmarking this to try some time later… :)

  2. jane says

    Oh Dear ….disaster
    made this cake today , weighed everything followed full instructions , batter tasted yummy. Into the oven 170 fan , after 30 mins blackening top and raw inside , turned down heat , cooked till not raw inside , turned out , blackened top and black bottom stuck to tin base.
    Very disappointed what went wrong?

    • Jehanne says

      I am so sorry to hear that Jane, thats very strange as I have been baking this for few times, and also good reviews from friends who make it. What size of cake tin you used? it is worth checking your oven temperature to ensure that its accurate. I would recommend using 8 inch cake tin, so the cake will not be so tall ( hence cook properly all across the height). Also if you are using fan assisted, I know some ovens need to reduce the temp a little ( from 170 to 160C).
      I hope you will try it again, with the little tips above and let me know how it goes x

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