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. Perfectly golden with a hint of nuttiness, they make a charming snack or an elegant accompaniment to your afternoon tea.

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 mahogany color.
2. Step 2: In a large bowl, whisk the egg, sugar, and the honey and butter mixture together until combined.
3. Step 3: Stir in the flour, ground almonds, baking powder, and a pinch of sea salt to make a smooth batter. You can use it immediately or refrigerate it overnight for enhanced flavor.
4. Step 4: Preheat the oven to 200°C (180°C fan) or gas mark 6, and butter four holes in a muffin tin.
5. Step 5: Divide the batter evenly between the prepared muffin holes and bake for 12-14 minutes until golden and cooked through.
6. Step 6: Turn the cakes out onto a cooling rack and allow them to cool for a few minutes. Dust with icing sugar if desired before serving.

Tips & Variations

• For an extra touch of flavor, add a teaspoon of cinnamon or a splash of vanilla extract to the batter.
• You can substitute ground almonds with hazelnuts or walnuts for a different nutty profile.
• If you prefer a softer texture, reduce the baking time by a couple of minutes.
• Serve with a drizzle of chocolate or a warm espresso sauce for a decadent pairing.

Storage

Store the cakes in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze them for up to 1 month and thaw at room temperature before serving. Reheat gently in a low oven if desired.

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 kept in the fridge overnight. This can deepen the flavors and make it convenient to bake fresh cakes the next day.

What if I don’t have golden caster sugar?

You can use regular caster sugar or superfine sugar as a substitute, though golden caster sugar adds a slight caramel note that complements the burnt honey flavor.

Little Burnt Honey & Almond Cakes Recipe

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★★★★★

4.9 from 148 reviews

Little burnt honey & almond cakes are delightful small cakes boasting a rich mahogany hue from caramelized butter and honey. These moist, golden treats combine the nutty flavor of ground almonds with a subtle sweetness and a hint of sea salt, perfect for an elegant teatime snack or a comforting dessert.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes (excluding optional overnight chilling)
• Yield: 4 small cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Cakes

• 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

To Serve (Optional)

• Icing sugar, for dusting
• Hot chocolate espresso sauce (optional, see serving suggestion)

Instructions

1. Caramelize Butter and Honey: Place the butter and honey into a small saucepan over medium-high heat. Cook for 2-3 minutes until the butter foams and the mixture deepens to a rich mahogany color, indicating caramelization. Remove from heat to cool slightly.
2. Prepare Batter: In a large bowl, whisk together the egg, golden caster sugar, and the warm honey-butter mixture until well combined. Stir in the plain flour, ground almonds, baking powder, and a pinch of sea salt. Mix until you achieve a smooth batter. You may use the batter immediately or refrigerate overnight for enhanced flavor and texture.
3. Preheat Oven and Prepare Tin: Heat your oven to 200C (180C fan-assisted) or gas mark 6. Butter four cavities of a muffin tin to prevent sticking.
4. Fill and Bake: Divide the batter evenly among the prepared cavities. Bake for 12-14 minutes or until the cakes are golden brown on top and cooked through when tested with a skewer.
5. Cool and Serve: Carefully remove the cakes from the tin and place on a cooling rack. Allow them to cool for a few minutes. Dust with icing sugar if desired, and serve warm, ideally with hot chocolate espresso sauce.

Notes

• The batter can be prepared ahead and refrigerated overnight to develop deeper flavors.
• If you don’t have golden caster sugar, regular caster sugar will work as a substitute.
• For an extra indulgent touch, pair these cakes with a rich hot chocolate espresso sauce.
• Ensure to watch the caramelization step closely to avoid burning the butter.
• Use a toothpick or skewer to test doneness; it should come out clean when inserted into the center of the cake.

Keywords: honey almond cakes, little burnt cakes, easy almond cakes, British dessert, baked almond cakes, caramelized honey cakes