Honey Semi-Naked Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Honey Semi Naked Cake is a light, elegant dessert that combines the natural sweetness of honey with buttery sponge and crunchy almonds. Made with flour, butter, sugar, honey, eggs and baking powder, topped with melted butter and heavy cream, this cake comes together in just 20 minutes of preparation and 25 minutes of baking. Perfect for those seeking an impressive yet straightforward cake that looks beautifully rustic with its characteristic exposed layers.
Ella x
Ingredients
- 300 gflour
- 200 gbutter(softened)
- 250 ggranulated sugar
- 150 ghoney
- 3eggs
- 10 gbaking powder
- 5 gsalt
- 100 gchopped almonds
- 50 mlunsalted butter, melted
- 100 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy.
Tip: Be careful not to overbeat.
- 4
Add the softened butter to the bowl and mix until well combined.
- 5
Gradually add the flour mixture to the bowl, alternating with the melted butter and heavy cream, beginning and ending with the flour mixture.
- 6
Stir in the chopped almonds and honey until well combined.
- 7
Pour the batter into a 20cm (8-inch) round cake pan and smooth the top.
- 8
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Do not overbake.
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