Little Burnt Honey & Almond Cakes Recipe

Introduction

These little burnt honey and almond cakes offer a beautifully rich and caramelized flavor, perfect for a cozy afternoon treat. With a moist, nutty texture and a hint of honey sweetness, they’re both simple to make and irresistibly delicious.

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
• Pinch of sea salt
• Icing sugar, for dusting (optional)

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 deep mahogany color.
2. Step 2: In a large bowl, whisk the egg and golden caster sugar together. Gradually add the honey and butter mixture, stirring until combined.
3. Step 3: Stir 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 chill it overnight in the refrigerator for deeper flavor.
4. Step 4: Preheat the oven to 200°C (180°C fan)/gas mark 6. Butter four holes of a muffin tin to prevent sticking.
5. Step 5: Divide the batter evenly between the muffin holes and bake for 12-14 minutes, or 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 added flavor, try folding in a teaspoon of orange zest or a pinch of cinnamon into the batter.
• Using ground almonds keeps the cakes moist, but you can substitute with finely chopped hazelnuts for a different nutty twist.
• If you want a softer texture, reduce the baking time by a minute or two and test with a toothpick for doneness.

Storage

Store the cakes in an airtight container at room temperature for up to two days. They are best eaten fresh but can be refrigerated for up to four days; warm gently before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be prepared and stored in the fridge overnight. This can enhance the flavor, but make sure to bring it back to room temperature before baking.

Can I freeze these cakes?

Yes, you can freeze the cooled cakes in an airtight container for up to one month. Thaw at room temperature and warm slightly before serving.

Little Burnt Honey & Almond Cakes Recipe

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★★★★★

4.8 from 112 reviews

• Author: Cleo
• Total Time: 24 minutes
• Yield: 4 cakes 1x
• Diet: Vegetarian

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Description

These Little Burnt Honey & Almond Cakes offer a delightful combination of rich, caramelized honey flavor and nutty almond texture in a moist, golden cake. Perfect as an elegant tea-time treat or a sweet snack, they are baked to perfection with a slightly burnt honey glaze that adds depth and warmth to each bite.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 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

For Dusting (Optional)

• Icing sugar

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Instructions

1. Caramelize Butter and Honey: Place 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 develops a rich mahogany color, creating a burnt honey glaze.
2. Mix Wet Ingredients: In a large bowl, whisk together the egg, golden caster sugar, and the warm honey-butter mixture until smooth and well combined.
3. Incorporate Dry Ingredients: Gently fold in the plain flour, ground almonds, baking powder, and a pinch of sea salt to form a smooth batter. This batter can be used immediately or refrigerated overnight for enhanced flavor.
4. Prepare for Baking: Preheat the oven to 200°C (180°C fan oven) or gas mark 6. Grease four holes of a muffin tin with butter to prevent sticking.
5. Fill and Bake: Evenly divide the batter among the greased muffin holes. Bake for 12-14 minutes until the cakes turn golden brown and a skewer inserted into the center comes out clean.
6. Cool and Serve: Remove the cakes from the oven and transfer them to a cooling rack. Allow them to cool for a few minutes before dusting with icing sugar, if desired. Serve warm, optionally alongside hot chocolate espresso sauce for an indulgent pairing.

Notes

• For a richer flavor, allow the batter to rest in the fridge overnight before baking.
• Ensure the butter and honey mixture reaches a mahogany color but avoid burning it too much to prevent bitterness.
• Use ground almonds for the best texture; almond meal can be substituted but may affect crumb.
• You can double the recipe and bake in batches if serving more people.
• These cakes pair wonderfully with hot chocolate espresso sauce or a simple cup of tea.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: honey almond cakes, burnt honey cake, almond cake recipe, British teatime cakes, easy almond desserts