Almond honey and cinnamon cake, perfect for a cold winter evening, ideal to serve with tea. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- All-purpose flour
- Granulated sugar
- Honey
- Lemon zest
- Cinnamon powder
- Almond kernel
- Eggs
- Baking powder
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE ALMOND HONEY AND CINNAMON CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with flour.
Step 2: In a food processor, grind the almonds until they become a fine powder; set aside.
Step 3: Beat 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. Add the flour mixed with the baking powder and beat until a homogeneous and quite creamy mixture.
Step 4: Pour the mixture into the prepared pan and bake about 25 minutes.
Step 5: Remove the cake from the oven and unmold onto a plate. Let cool to room temperature and serve.
TIPS FOR ALMOND HONEY AND CINNAMON CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
YOU MAY ALSO LIKE
Follow us on FACEBOOK, INSTAGRAM, PINTEREST, YOUTUBE and TWITTER for more tasty recipes!
Almond honey and cinnamon cake
Almond honey and cinnamon cake, perfect for a cold winter evening, ideal to serve with tea. Bon appetit!!!
4.50 from 4 reviews
- 150 grams (1 cup) all-purpose flour
- 150 grams (2/3 cup) granulated sugar
- 1 tablespoon honey
- Zest of one lemon
- 1 teaspoon cinnamon powder
- 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.
