Recipe with honey
Linden Blossom Honey and Almond Cake with Lemon
The fresh, slightly minty linden blossom honey gives the moist almond cake a floral note that pairs beautifully with lemon. Its lightness suits the delicate almond batter.
⏱ Prep 25 min · Cook/bake 40 min · Total 65 min · 12 servings
Ingredients
- 200 g ground almonds
- 150 g plain flour
- 120 g linden blossom honey
- 120 g soft butter
- 3 eggs
- 1 unwaxed lemon (juice and zest)
- 1 tsp baking powder
- 1 pinch of salt
- 2 tbsp milk
- 1 tbsp flaked almonds
Method
- Preheat the oven to 175 °C (top/bottom heat). Grease a loaf tin (approx. 25 cm).
- Cream the butter with 100 g of linden blossom honey until fluffy. Beat in the eggs one at a time.
- Grate the lemon zest and add it; set the juice aside.
- Mix the almonds, flour, baking powder and salt, and fold into the mixture together with the milk.
- Pour the batter into the tin, smooth the top and sprinkle with flaked almonds.
- Bake for about 40 minutes until the cake is golden brown (skewer test).
- Stir the remaining honey with 2 tbsp lemon juice and brush it over the cake while still warm.
Nutrition per serving (approx.): 270 kcal · Fat 18 g · Carbohydrates 20 g · Protein 6 g
Tip: Leave to cool well before slicing so the cake stays nice and moist.
Honey used: View linden blossom honey in the shop →