Almond honey and cinnamon cake2014-07-21
- Servings : 12 slices
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
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Almond honey and cinnamon cake, perfect for a cold winter evening, ideal to serve with tea. Try it!
Units: Metric / (Units: US)
- 150 grams / (5 1/3 ounces) all-purpose flour
- 150 grams / (5 1/3 ounces) sugar
- 1 tablespoon honey
- Zest of one lemon
- 1 teaspoon cinnamon
- 150 grams / (5 1/3 ounces) almond kernel
- 4 eggs
- 1 teaspoon baking powder
- Preheat the oven to 180ºC / (350ºF). Grease a bundt cake pan (24 x 8 centimeters / (9 1/2 x 3 1/4 inches)) with margarine and dust with flour.
- In a food processor, grind the almonds until they become a fine powder; set aside.
- In an electric mixer, beat on medium speed the sugar, eggs and the lemon zest until a homogeneous mixture. Add the grinded almond kernel, honey, cinnamon and mix about 3 to 4 minutes until well incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and quite creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold onto a plate. Let cool to room temperature and serve.