Honey Almond Cake

Dairy Free
Health score
6%
Honey Almond Cake
45 min.
10
598kcal

Suggestions


Indulge in the delightful flavors of our Honey Almond Cake, a dessert that perfectly balances sweetness and warmth. This dairy-free treat is not only a feast for the taste buds but also a wholesome option for those with dietary restrictions. With its rich almond base and the aromatic spices of cinnamon and allspice, this cake is sure to become a favorite at your gatherings.

Imagine the enticing aroma wafting through your kitchen as you prepare this cake, which comes together in just 45 minutes. The combination of honey and fresh lemon juice creates a luscious syrup that seeps into the warm cake, ensuring every bite is moist and flavorful. Whether you're serving it at a festive occasion or simply enjoying a slice with your afternoon tea, this cake is versatile enough to impress any crowd.

Not only is this Honey Almond Cake a delicious dessert, but it also boasts a relatively low caloric count of 598 kcal per serving, making it a guilt-free indulgence. With its unique texture and delightful taste, it’s a perfect way to satisfy your sweet tooth while keeping things light. Plus, it can be made ahead of time, allowing you to enjoy the moment without the stress of last-minute baking. Treat yourself and your loved ones to this exquisite dessert that celebrates the natural sweetness of honey and the nutty goodness of almonds!

Ingredients

  • cups almonds 
  • large eggs 
  • 0.5 teaspoon ground allspice 
  • teaspoon ground cinnamon 
  • cup honey 
  • 0.3 cup juice of lemon fresh
  • tablespoon lemon zest grated
  • cup matzah meal 
  • cup matzah cake meal 
  • 0.5 cup oil 
  • cups sugar 
  • 0.7 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • baking pan
  • hand mixer

Directions

  1. In a saucepan, combine the honey, water, sugar and lemon juice. Stir over medium-low heat until sugar dissolves. Increase heat and boil one minute. Cool.Preheat oven to 35
  2. Oil 13-X-9-X-2-inch metal baking pan.Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl.
  3. Whisk in matzah cake meal, matzah meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.Beat in oil and lemon peel. Fold in almond mixture.
  4. Transfer batter to prepared pan.
  5. Bake cake until tester inserted into center comes out clean, about 45 minutes.
  6. Cut hot cake into 32 squares; leave in pan.
  7. Drizzle cooled syrup over.
  8. Let stand until syrup is absorbed, at least 30 minutes.
  9. Serve warm or at room temperature. This can be made two days ahead.Cool, cover and store at room temperature.

Nutrition Facts

Calories598kcal
Protein8.2%
Fat28.73%
Carbs63.07%

Properties

Glycemic Index
15.24
Glycemic Load
42.76
Inflammation Score
-4
Nutrition Score
15.298261113789%

Flavonoids

Cyanidin
0.7mg
Catechin
0.37mg
Epigallocatechin
0.74mg
Epicatechin
0.17mg
Eriodictyol
0.37mg
Hesperetin
0.88mg
Naringenin
0.21mg
Isorhamnetin
0.75mg
Kaempferol
0.11mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:598.33kcal
29.92%
Fat:19.91g
30.63%
Saturated Fat:2.26g
14.12%
Carbohydrates:98.35g
32.78%
Net Carbohydrates:93.66g
34.06%
Sugar:69.37g
77.08%
Cholesterol:111.6mg
37.2%
Sodium:45.62mg
1.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.79g
25.58%
Vitamin E:8.06mg
53.74%
Manganese:0.91mg
45.56%
Vitamin B2:0.57mg
33.33%
Selenium:21.25µg
30.35%
Phosphorus:224.04mg
22.4%
Magnesium:89.37mg
22.34%
Fiber:4.69g
18.77%
Copper:0.35mg
17.66%
Iron:2.67mg
14.81%
Vitamin B1:0.18mg
12.06%
Vitamin B3:2.2mg
11.01%
Calcium:104.12mg
10.41%
Zinc:1.56mg
10.39%
Potassium:309.97mg
8.86%
Folate:33.47µg
8.37%
Vitamin B5:0.75mg
7.52%
Vitamin B6:0.13mg
6.74%
Vitamin B12:0.27µg
4.45%
Vitamin C:3.35mg
4.06%
Vitamin D:0.6µg
4%
Vitamin A:164.08IU
3.28%
Vitamin K:1.83µg
1.75%