An especially soft honey cake based on almond flour that's perfect for entertaining on any of the High Holidays. This cake is very easy to make, and it's recommended to prepare it at least a day or two in advance for the ideal texture. Happy holiday!
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Quantity: One 9-inch round cake pan or a similarly-sized Bundt pan.
Ingredients:
- 4 large eggs, room temperature
- 8.5 oz (2/3 cup) honey
- 1/3 cup oil
- 1/2 cup strong coffee, chilled to room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 10.5 oz (3 cups) ground almonds or almond flour
- 1 teaspoon baking powder
For decoration:
- Confectioner's sugar
Instructions:
- Preheat the oven to 320°F and generously grease the cake pan.
- In a mixing bowl with a whisk attachment, combine eggs, honey, salt, and cinnamon. Whip at high speed until you get a light and slightly puffy egg foam.
- Reduce the mixer speed slightly and slowly add the oil and coffee. Mix until smooth.
- Add ground almonds and baking powder, mixing until you get a uniform batter.
- Pour the mixture into the prepared pan and bake for 40-50 minutes or until the cake is very golden, firm, and a skewer inserted into the center comes out with moist crumbs. Allow to cool completely and remove from the pan.
- Place the cake on a serving plate, generously sprinkle confectioner's sugar, and serve.
Tips and notes:
- The cake keeps in an airtight container for up to a week. It's important to serve it at room temperature.
- It's recommended to make the cake a day or two ahead of serving.
- Instead of coffee, you can use strong tea.
- It's important for the eggs to be at room temperature.
- Don't skip the salt.