Lemon-Honey Almond Cake

Dairy Free
Health score
1%
Lemon-Honey Almond Cake
45 min.
32
187kcal

Suggestions


Indulge your taste buds with a delightful twist on a classic dessert with our Lemon-Honey Almond Cake. This vibrant, dairy-free treat is perfect for any occasion, delivering a unique balance of sweetness from honey and zesty freshness from lemon. Each bite offers a rich almond flavor that will make you want to savor it a little longer.

What makes this cake truly special is its easy preparation and the wholesome ingredients that come together in just under 45 minutes. The tantalizing aroma of ground almonds combined with warm spices like cinnamon and allspice fills your kitchen, creating an enticing atmosphere that any culinary enthusiast will appreciate.

With a wonderfully moist texture and a luscious drizzle of homemade syrup, this Lemon-Honey Almond Cake is more than just a dessert—it's a celebration of flavors that pairs beautifully with a cup of tea or coffee. Whether you’re serving it at a family gathering, holiday party, or simply enjoying a quiet moment at home, this cake brings joy and warmth to the table.

With 32 servings, it’s ideal for sharing, ensuring that everyone leaves with satisfied smiles. So why wait? Treat yourself and your loved ones to this exquisite cake that’s as pleasing to the eye as it is to the palate!

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 matzo meal 
  • cup matzo meal 
  • cups sugar 
  • 0.5 cup vegetable oil 
  • 0.7 cup water 

Equipment

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

Directions

  1. Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.
  2. Preheat oven to 350°F. 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 matzo cake meal, matzo 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. (Can be made 2 days ahead. Cool, cover and store at room temperature.)

Nutrition Facts

Calories187kcal
Protein8.21%
Fat28.67%
Carbs63.12%

Properties

Glycemic Index
4.76
Glycemic Load
13.36
Inflammation Score
-2
Nutrition Score
4.7930434527604%

Flavonoids

Cyanidin
0.22mg
Catechin
0.11mg
Epigallocatechin
0.23mg
Epicatechin
0.05mg
Eriodictyol
0.12mg
Hesperetin
0.28mg
Naringenin
0.06mg
Isorhamnetin
0.24mg
Kaempferol
0.03mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:186.81kcal
9.34%
Fat:6.2g
9.54%
Saturated Fat:0.76g
4.74%
Carbohydrates:30.74g
10.25%
Net Carbohydrates:29.27g
10.64%
Sugar:21.68g
24.09%
Cholesterol:34.88mg
11.63%
Sodium:14.26mg
0.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4g
7.99%
Vitamin E:2.45mg
16.35%
Manganese:0.28mg
14.24%
Vitamin B2:0.18mg
10.42%
Selenium:6.64µg
9.48%
Phosphorus:70.01mg
7%
Magnesium:27.93mg
6.98%
Fiber:1.47g
5.87%
Copper:0.11mg
5.52%
Iron:0.83mg
4.63%
Vitamin B1:0.06mg
3.77%
Vitamin B3:0.69mg
3.44%
Zinc:0.49mg
3.25%
Calcium:32.54mg
3.25%
Potassium:96.87mg
2.77%
Folate:10.46µg
2.61%
Vitamin B5:0.23mg
2.35%
Vitamin B6:0.04mg
2.11%
Vitamin B12:0.08µg
1.39%
Vitamin C:1.05mg
1.27%
Vitamin K:1.33µg
1.26%
Vitamin D:0.19µg
1.25%
Vitamin A:51.28IU
1.03%
Source:Epicurious