- 10
Ingredients
- Topping:
- 7 tablespoons (3-1/2 ounces) unsalted butter
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- Cake:
- 1 3/4 cups sifted all-purpose flour, plus1 tablespoon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick (4 ounces) butter
- 5 tablespoons granulated sugar
- 1/4 cup honey, plus 1 tablespoon
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup whipping cream
- 1 teaspoon almond extract
Preparation
Step 1
Topping:
1. In a medium saucepan, melt butter and honey. Bring to a boil, gently simmering 2 minutes.
2. Add vanilla and almonds, remove from the heat and set aside to cool while preparing cake batter.
Cake:
1. Preheat oven to 375 degrees. Grease a 9-inch springform pan, fit the bottom with a cut-out circle of parchment paper, butter the paper and dust the pan with flour, tapping out the excess.
2. Sift together 13/4 cup flour, baking powder and salt. Set aside.
3. Add slightly softened butter to the bowl of an electric mixer and beat until fluffy, 2 minutes. Gradually beat in sugar, about 3 minutes. Pour in 1/4 cup honey; incorporate an additional minute. Blend in eggs one at a time, beating after each addition. Add vanilla and half of flour mixture; mix briefly. Add milk, then the remaining flour mixture, beating briefly after each addition.
4. Scrape into prepared pan and spread evenly. Sprinkle top with 1 tablespoon flour, then pat top of cake smooth with hand. Spread topping over cake evenly.
5. Place springform pan on a sheet pan and bake for 35 minutes or until a toothpick comes out clean. Cool cake completely.
6. Prepare filling by whipping the cream, remaining 1 tablespoon honey and almond extract together until stiff.
7. To assemble, remove cake from springform pan. Slice horizontally in half, setting the top aside. Remove the parchment paper from the bottom and place the cake on a plate. Spread filling on bottom half. Replace top half, and serve immediately or refrigerate until ready to serve.