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.
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.
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.