Little Burnt Honey & Almond Cakes Recipe

Introduction

These little burnt honey and almond cakes are a delightful treat with a rich, caramelized flavor and a tender crumb. Perfect for an afternoon snack or a cozy dessert, they blend the sweetness of honey with the nuttiness of almonds.

Ingredients

• 50g butter, plus extra for the tin
• 1 tbsp honey
• 1 egg
• 50g golden caster sugar
• 30g plain flour
• 30g ground almonds
• ½ tsp baking powder
• Icing sugar, for dusting (optional)
• A pinch of sea salt

Instructions

1. Step 1: Put the butter and honey in a small saucepan and cook over medium-high heat for 2-3 minutes, until the butter foams and the mixture turns a mahogany color.
2. Step 2: In a large bowl, whisk together the egg, sugar, and the honey and butter mixture.
3. Step 3: Stir in the plain flour, ground almonds, baking powder, and a pinch of sea salt until you form a smooth batter. You can use the batter immediately or keep it in the fridge overnight.
4. Step 4: Preheat the oven to 200°C (180°C fan) or gas mark 6. Butter four holes of a muffin tin.
5. Step 5: Divide the batter evenly between the four holes and bake for 12-14 minutes, until the cakes are golden and cooked through.
6. Step 6: Turn the cakes out onto a cooling rack and let them cool for a few minutes. Dust with icing sugar if desired before serving.

Tips & Variations

• For a richer flavor, try adding a teaspoon of vanilla extract to the batter.
• You can replace ground almonds with hazelnuts for a different nutty twist.
• If you prefer a softer cake, reduce the baking time by a minute or two.
• These cakes pair wonderfully with a hot chocolate espresso sauce for an indulgent finish.

Storage

Store the cakes in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week. Reheat gently in a low oven or microwave for a few seconds before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

Yes, the batter can be kept in the fridge overnight, which can actually improve the texture and flavor of the cakes before baking.

What can I serve with these honey and almond cakes?

They go excellently with a hot chocolate espresso sauce, cream, or a simple dollop of Greek yogurt for a delicious contrast.

Little Burnt Honey & Almond Cakes Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

These Little Burnt Honey & Almond Cakes are a delightful treat featuring a rich, caramelized butter and honey base with ground almonds for a moist and flavorful texture. Perfectly golden and slightly crisp on the outside, these cakes offer a unique deep mahogany flavor with a hint of sweetness, making them an ideal accompaniment to hot chocolate espresso sauce or enjoyed on their own with a dusting of icing sugar.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 4 small cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Cake Batter

• 50g butter, plus extra for greasing the tin
• 1 tbsp honey
• 1 egg
• 50g golden caster sugar
• 30g plain flour
• 30g ground almonds
• ½ tsp baking powder
• Pinch of sea salt

Finishing

• Icing sugar, for dusting (optional)

Instructions

1. Caramelize the Butter and Honey: Place the butter and honey into a small saucepan and heat over medium-high heat. Cook for 2-3 minutes until the butter foams and the mixture deepens to a rich mahogany color. This process creates a burnt honey flavor that is key to the cake’s taste.
2. Prepare the Batter: In a large mixing bowl, whisk the egg and golden caster sugar together. Gradually add the caramelized butter and honey mixture to the bowl, whisking to combine thoroughly. Then fold in the plain flour, ground almonds, baking powder, and a pinch of sea salt to form a smooth batter. You can use the batter immediately or refrigerate it overnight for enhanced flavor.
3. Preheat and Prepare the Tin: Preheat your oven to 200°C (180°C fan) or gas mark 6. Butter four holes of a muffin tin generously to prevent sticking.
4. Bake the Cakes: Divide the batter evenly between the prepared muffin holes. Bake for 12-14 minutes until the cakes turn golden and are cooked through. You can test doneness by inserting a skewer; it should come out clean.
5. Cool and Serve: Remove the cakes from the oven and transfer them to a cooling rack. Allow to cool slightly. Dust with icing sugar if desired, and serve warm, ideally alongside hot chocolate espresso sauce for an indulgent treat.

Notes

• Batter can be refrigerated overnight, which may deepen the flavors and improve the texture.
• Make sure not to overcook the butter and honey mixture, as too dark of a burn can make the cakes bitter.
• Use a muffin tin with well-greased holes to ensure easy removal of cakes.
• For a gluten-free version, substitute plain flour with an equivalent gluten-free flour blend.
• Serve with hot chocolate espresso sauce or a simple dusting of icing sugar for added sweetness.

Keywords: Honey almond cakes, burnt honey cake, British dessert, almond cakes, honey cake recipe, quick baked cakes