Honey Almond Naked Cake
This Honey Almond Naked Cake features layers of moist almond sponge infused with honey, complemented by a light almond cream frosting. The cake is adorned with a sprinkle of toasted almonds and a drizzle of honey, creating a simple yet delightful dessert perfect for any occasion.
Ingredients
- 2 cups All-purpose flour
- 1 cup almond flour
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup Granulated sugar
- 1/2 cup honey
- 4 large Eggs
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 cup toasted almonds
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
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Step 2:
In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the honey and mix well.
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Step 3:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Step 4:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Step 5:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
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Step 6:
In a bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
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Step 7:
Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides.
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Step 8:
Sprinkle toasted almonds on top and drizzle with honey before serving.