Honey and Almond Cake

Not only are honey and almonds healthy ingredients, they’re also a great flavour combination. These together and the lovely texture make this cake a special treat.

Makes: 10 – 12 slices

Time: 90 minutes + cooling

Level: Easy

Equipment: Two 20cm (8”) loose-bottomed round cake tins

Credits: Adapted from a recipe in the excellent BBC Good Food: “101 Cakes & Bakes”


For the cake

  • 275g (10oz) unsalted butter or baking spread or a mixture
  • 300g (11oz) clear honey
  • 125g (4oz) dark muscovado sugar
  • 3 – 4 large eggs, beaten
  • 1 tsp almond extract
  • 300g (11oz) self-raising flour
  • 100g (3½ oz) ground almonds

For the drizzle/filling/topping

  • Approx. 30g (1½ oz) honey for glazing
  • 75g (3oz) unsalted butter*
  • 150g (5½) icing sugar*
  • Another 30g (1oz) honey*
  • ½ tsp almond extract*
  • About 15g (½oz) flaked almonds

* This quantity makes enough buttercream to go between the two cakes. Double the amounts if you also want to cover the top.


1. Preheat the oven to 160C / Fan 140C / 325F / Gas 3. Butter and line the base of the cake tins then dust lightly with flour.

2. Cube the butter and place in a large saucepan with the honey and sugar. Melt on a low heat. When it has become fully liquid increase the heat and boil for about a minute. Set aside to cool.

3. Add the almond extract and beaten eggs into the cooled butter mixture and beat to mix well.

4. Sift the flour into a large bowl and add the ground almonds. Mix well.

5. Make a well in the centre of the dry mixture and pour the wet mixture into it. Beat well to create a smooth batter.

6. Pour the mixture equally into the two tins and bake for 45 – 50 minutes, or until the cake is well risen, golden brown and pulling away from the sides of the tin.

7. Cool in the tin for 5 minutes then turn out onto a wire rack to continue cooling.

8. Meanwhile make the buttercream filling. Beat the butter then sift over the icing sugar. Mix in gently at first then beat more vigorously. Mix in the warmed honey and almond extract.

9. Level the cooled cakes then warm about 30g honey in a small pan and brush some over the bottom cake, including the sides if they’re “crumbly”. Add the buttercream and spread it evenly.

10. Set the second cake on top and brush with the remaining honey. Scatter the flaked almonds over the top. (An alternative would be to make extra buttercream to cover the top then add the almonds.)

I hope you make this cake and enjoy both the process and the product. If you’d like to see more of my recipes click here.  If you’d like to comment or ask a question, please use the contact page.