Almond Honey Cake with Strawberry Ripple Cream
Ingredients
The cake
-
12
tablespoons
unsalted butter
-
¼
cup
light brown sugar
-
½
cup
honey
-
2
teaspoons
lemon zest
-
1½
teaspoons
vanilla extract
-
3
large
eggs
-
2
cups
all-purpose flour
-
1
cup
almond flour/almond meal
-
1¼
teaspoons
baking soda
-
¼
teaspoon
kosher salt
-
½
cup
almond milk
-
½
cup
powdered sugar
-
½
cup
slivered almonds
Strawberry cream
-
½
cup
heavy cream
-
4
ounces
creme fresh
-
2
tablespoons
powdered sugar
-
1
cup
fresh strawberries
Instructions
- Preheat the oven to 350°F and prepare an 8-inch round cake pan.
- In a bowl, beat together butter, brown sugar, honey, lemon zest, and vanilla until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the all-purpose flour, almond flour, baking soda, and salt until smooth.
- Pour in almond milk and mix until combined.
- Transfer the batter to the prepared pan and bake for 25-30 minutes until golden.
- Poke holes in the cake and drizzle with remaining honey, then let it cool.
- For the cream, beat heavy cream and creme fresh until soft peaks form, then mix in powdered sugar and strawberries.
- Turn the cake out onto a plate, drizzle with a glaze made from powdered sugar and almond milk, and top with cream and fresh strawberries.
Nutrition Facts (estimated)
Servings
10
Calories
430
Total fat
22g
Total carbohydrates
54g
Total protein
6g
Sodium
200mg
Cholesterol
80mg
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