Honey Semi-Naked Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This honey semi naked cake is one of my absolute favorite go to recipes when I want something beautiful but don't have all day in the kitchen. The whole thing comes together in just 45 minutes from start to table, making it perfect for unexpected guests or those evenings when dessert cravings hit. I love how the honey adds natural sweetness and moisture while providing those wonderful antioxidants, and the chopped almonds give it a lovely rustic texture without requiring any fancy frosting skills. It's simple, elegant, and honestly costs just a few dollars to make with ingredients you probably already have at home.
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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