Honey Almond Crunch Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan.
• Pour in 3 tablespoons of the melted butter, swirl to coat the bottom
• Sprinkle in 1/4-cup of the brown sugar
• Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
• In a large bowl, whisk the egg.
• Add the remaining 3/4-cup brown sugar and mix.
• Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix.
• Gradually mix in the buttermilk.
• In another large bowl, combine the flour, baking powder, baking soda, and salt.
• Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
• Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes.
• Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.

Steps:

• CAKE: Sift together flour and 3/4 c sugar.
• Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
• Beat egg whites, cream of tartar and salt just until soft peaks form.
• Add remaining sugar, 2 T at a time, continuing to beat until stiff.
• Fold flour mixture gently into egg whites.
• Pour batter into an ungreased 10-inch tube pan.
• Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
• Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
• Invert pan 1 hour or until cool.
• Remove cake and split into 4 equal layers.
• ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
• Cook to hard crack stage, 290 degrees, remove from heat and add soda.
• Stir vigorously until mixture blends and pulls away from sides of pan.
• Quickly pour into an ungreased shallow baking pan.
• Let stand until cool.
• Knock out of pan and crush candy with a rolling pin into small chunks.
• Whip cream and fold in sugar and vanilla.
• Spread half of cream between layers and remainder over top and sides.
• Cover top and sides with candy, lightly pressing into cream.
• Decorate with almonds.
• Do not press candy and almonds into cream more than 6 hours before serving.
• Refrigerate.

Steps:

• Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.)
• Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

Steps:

• First, make the honey & almond sponges. Heat oven to 180C/160C fan/ gas 4. Grease two 15cm cake tins and line the bases with baking parchment. Using a stand mixer or electric hand mixer, beat the butter, muscovado sugar and 140g honey until pale and fluffy. Add the eggs and yolks, one at a time, beating after each addition until well incorporated. In a clean bowl, whisk together the flour, almonds, baking powder and 1 / 4 tsp salt. Add half the flour mixture to the butter mixture and beat until just combined. Add the vanilla and milk, continuing to beat, then add the remaining flour mixture, beating until just combined. Divide the mixture evenly between the tins and bake for 45-55 mins or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 mins in their tins, then turn out onto a wire rack to cool completely. Leave the oven on for the candied almonds.
• To make a honey syrup, put 2 tbsp honey and 2 tbsp water in a small saucepan and heat for 1-2 mins or until the honey has dissolved. Set aside.
• Make the candied almonds by heating 150ml water and the sugar in a medium, heavy-bottomed saucepan with a sugar thermometer attached, and swirl until the sugar has dissolved. Meanwhile, spread the almonds out on a baking sheet and bake in the oven for 10-12 mins until golden brown. Heat the sugar syrup to 119C, turn off the heat and stir in the warm almonds. Keep stirring until the syrup coats the nuts and turns white and crunchy. Tip the almonds back onto the baking sheet and roughly chop half of them.
• Next, make the Swiss meringue buttercream. Using a stand mixer or electric hand mixer, beat the butter until pale and fluffy. Put the egg whites and sugar in a clean heatproof bowl over a pan of simmering water. Whisk using a clean electric hand mixer and heat the mixture until the sugar has dissolved (you can check this by feeling some of the egg white between your fingers to check that it isn't grainy). Remove the bowl from the heat and, using a stand or electric hand mixer, whisk for 10 mins or until the mixture forms stiff peaks and has cooled to room temperature. Add the butter, 1-2 tbsp at a time, and beat until the mixture is smooth and creamy. Beat in the honey and transfer to a piping bag fitted with a 1cm nozzle.
• To assemble the cake, level the sponges by cutting off the domed tops and split each sponge in half to create four layers. Fix the bottom layer to a cake board or stand with a splodge of buttercream, brush with the honey syrup and pipe a layer of buttercream on top. Gently press the second layer on top and repeat with the remaining layers. Cover the cake with a thin layer of buttercream, then use a palette knife to scrape the sides clean. Pipe a ring of buttercream blobs around the top, or spread a thick layer with a palette knife. Decorate with the candied almonds.

Steps:

• Combine coffee and honey in saucepan; bring to boil. Set aside to cool.
• Place dates in brandy and set aside.
• Blend oil, brown sugar, and eggs thoroughly in a large bowl.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
• Add flour mixture and coffee mixture alternately to egg mixture.
• Fold in sliced almonds, dates with brandy, and lemon peel.
• Grease two 9x5 inch loaf pans. Spread bottoms with Honey Smear.
• Pour in batter. Bake in a preheated 350* oven for 1 hour or until cake tests done.
• Cool on rack to room temperature.
• Honey Smear:.
• Combine all ingredients in mixing bowl. Cream until light and well blended. Makes about 1 1/4 cups.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end - this will help you lift the cake out when it is cooked.
• Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
• Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
• Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.