Honey almond cake

Honey almond cake

Nov 21 2020



Makes 1 cake

This is an amazing cake for the marzipan and almond lover (which we are). The use of cornmeal adds a unique touch to this cake which is totally worth it!!


  • 3/4 cup of fine ground yellow cornmeal
  • 1/3 cup of all purpose flour
  • 1 tsp of baking powder
  • 1 stick of butter, softened
  • 2/3 cup of organic sugar
  • 1/4 cup of almond paste
  • 1/4 cup of honey
  • 2 large eggs, room temperature
  • 1/2 cup of milk (I used almond milk)
  • 1 tsp of vanilla extract
  • 1/4 tsp of almond extract
  • 1 cup of thinly sliced almonds


Preheat the oven at 375F.

In a medium bowl combine al the dry ingredients.

In a stand up mixer with paddle attachment, combine the butter and sugar  until fluffy and creamy. Add in the honey, the almond paste and extract as well as the vanilla. When nice and smooth whisk in the eggs, one at a time until completely combined.

Stir in half of the dry mixture into wet mixture, followed by the milk and then the remaining of dry ingredients.

Transfer to an 8 inch greased  spring form pan and smooth up the top.

Sprinkle the sliced almonds, cover with foil and transfer to the oven on a baking sheet for 30 minutes. Remove the foil and bake for 15 minutes longer at 350F.

Test with a toothpick if it comes clean, then is is baked. Leave to cool completely on the counter before unmoving for the pan. Sprinkle some icing sugar and enjoy!!!


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