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Almond Honey Cake

Almond Honey Cake

This Almond Honey Cake recipe makes a great blank canvas for adding additional layers of flavours. Try replacing honey with maple syrup and adding cinnamon and apple chunks as a winter comfort food. Or adding rose petals, orange zest and ground cardamom for a Middle Eastern spin. Or even a classic lemon zest and raspberries gently pressed on top of the batter for a summer twist. Enjoy it as it is or add those extra flavours in at step five to really make it your own. Most of all, have fun experimenting!

  • Prep Time: 15 Mins
  • Cooking Time: 45 Mins


  • 1 3/4 cup almond meal
  • 4 large eggs at room temperature.

    yolk and whites separated

  • 1/2 tsp lemond juice
  • 1/3 cup honey

    or maple syrup

  • 1 tsp baking powder
  • pinch salt


Step 1

Preheat oven to 175 degrees Celsius.

Step 2

Grease an 8" spring form cake tin with coconut oil.

Step 3

Using a clean mixing bowl, whisk the egg whites at low speed until foamy.

Step 4

Add lemon juice and mix at medium speed until it forms soft peaks (approximatley 10 minutes).

Step 5

In another mixing bowl beat up honey, baking powder, salt and the separated yolks until well combined and the colour lightens.

Step 6

Sift in almond meal and beat to combine.

Step 7

Fold 1/3 of the egg whites into the honey mixture. Stir well. Stir the rest gently through making sure not to deflate the whites.

Step 8

Pour into a pan and bake for 25 to 30 minutes until it's firm in the middle and golden brown.

Step 9

Allow to cool before serving.