Almond honey and cinnamon cake

Almond honey and cinnamon cake on a plate

Almond honey and cinnamon cake, perfect for a cold winter evening, ideal to serve with tea. Try it!

Category: Cakes, Recipes
Servings:: 12 slices
Prep Time:20 m
Cook Time:25 m
Total Time:45 m
Ingredients: almond, cinnamon, eggs, flour, honey, lemon, sugar
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, 4.33 out of 5)
Units: Metric (Units: US)


  • 150 grams (1 cup) all-purpose flour
  • 150 grams (2/3 cup) granulated 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


  1. 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.
  2. In a food processor, grind the almonds until they become a fine powder; set aside.
  3. 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.
  4. 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).
  5. Remove the cake from the oven and unmold onto a plate. Let cool to room temperature and serve.
Almond honey and cinnamon cake
Nutrition facts
Serves 12 slices
Per Serving:
Calories 200
Total Fat 8 g(12%)
Saturated Fat 1 g(5%)
Cholesterol 70 mg(23%)
Sodium 70 mg(3%)
Total Carbohydrate 28 g(9%)
Protein 6 g

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