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Did you know it’s strawberry season?
I always used to think strawberries were a summer thing, and they totally are, but apparently they come into season in the spring and continue on through the summer. YES!!
I love a good strawberry. Well, I actually love any berry and pretty much any fruit, but you guys already know that by now….ahh sorry if I’m always shoving fruit in your face.
Anyway, since I promised no rambling today, after Friday’s long as ever, weird as ever story, I am just going to focus on this delicious and pretty, almond honey cake with strawberry ripple cream.
Oddly, this is another non-chocolate sweet recipe for me. I cannot believe how many non chocolate recipes I have been doing lately (could my chocolate cravings be subsiding as I age? Nah!), but spring just has me craving lighter sweets. Plus, I’m really loving trying “new to me” things, and this cake is definitely a new to me thing. Granted, I actually think of this as more of a brunch recipe than a dessert, but it is still sweet. Feel free to present this cake as you like, but either way, I think it would be perfect for your Mother’s Day brunch.
So, I am in love with this combo of almonds and honey. First, I love honey and its natural sweetness. Anytime I can use it in place of sugar, I do. This is probably why I also love Almond Breeze Almondmilk Hint of Honey Vanilla . It’s pretty much like having a super healthy, sweet snack right at your fingertips. Like seriously, this milk and a warm chocolate chip cookie???
Perfection. Try it and you will see.
I will not lie, the flavors in this cake were totally inspired by the hint of honey almond milk. I basically just turned the flavors into a cake and added some strawberry cream.
Simple and delicious.
The cake is beyond moist due to the fact that it literally gets a soaking of honey once it comes out of the oven. Side note: Ahh…having the willpower to not even try (test?) that warm honey soaked cake was maybe the hardest thing ever. Just prepare yourselves, and if you cave, well no judging here.
The nice thing about this cake is that you can adjust the sweetness level to your liking simply by adding more or less honey. So if you are thinking of this as more of a brunch thing, you can go a little lighter. Dessert, a little heavier. It’s really just whatever you are feeling.
Ok and that cream!! Oh it’s the perfect compliment to this sweet cake. I made it using a little creme fresh because I wanted to be all fancy, but it made the cream just so special. And with those fresh strawberries swirled in, well it’s literally the perfect icing on the cake.
Sorry that’s kind of cheesy, but it’s true!
Oh and before I go, please ignore my oversized Von Zipper t-shirt in these photos…it’s my younger brothers and well, it was just a cozy, wear warm clothes (snowy), kind of day. That and I REALLY need some new clothes!
Almond Honey Cake with Strawberry Ripple Cream.
Servings: 10 Servings
Calories Per Serving: 430 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cake
- 12 tablespoons (1 1/2 sticks) unsalted butter softened
- 1/4 cup light brown sugar
- 1/2 cup honey divided, plus more for serving
- 2 teaspoons lemon zest
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 cup almond flour/almond meal ground almonds
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup + 3 tablespoons almond milk
- 1/2 cup powdered sugar
- 1/2 cup slivered almonds toasted
Strawberry Cream
- 1/2 cup heavy cream
- 4 ounces creme fresh
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries diced + more for topping
Instructions
- Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan. Line with parchment paper, then butter/spray with cooking spray.
- In a large mixing bowl, using an electric mixer, beat together the butter, brown sugar, 1/4 cup honey, lemon zest and vanilla until light and fluffy, about 5 minutes. Add the eggs, one at time, beating after each until incorporated. Add the flour and beat until combined. Add the almond meal, baking soda and salt, beating until just combined and smooth. Pour in 1/2 cup + 2 tablespoons [Almond Breeze Almondmilk Hint of Honey Vanilla | https://www.almondbreeze.com/?navid=592&pid=593] and beat until combined and smooth. The batter should be thick.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake.
- Remove from the oven and use a chopstick or fork to poke about 12 holes all over the cake. Drizzle the remaining honey over the cake and allow it to cool in the pan, at least 20 minutes.
- To make the cream, add the heavy cream and creme fresh to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the powdered sugar until just combined. Stir in the strawberries.
- Turn the cake out onto a serving plate. In a bowl, mix together the 1/2 cup powdered sugar with 1 tablespoon honey almond milk until combined. Drizzle the glaze over the cake and then drizzle with a little honey. Sprinkle on the toasted almonds. Now spread the cream over the cake and top with fresh strawberries. Enjoy with more honey for serving. The cake can be kept in the fridge for up to 2 days.
Notes
*If needed regular Almond Breeze Almondmilk Original Unsweetened can be used.
And now we eat cake…for breakfast…snack or whenever. Cake all the time!
Hi, I want to make this cake, it looks delicious and beautiful. But I need to know what do you mean when you say on the recipe (under Strawberry Cream)” creme fresh”?
Thanks, Livia
Hey Livia! Creme fraîche is similar sour creme. You can use that or greek yogurt in it’s place. Please let me know if you have any other questions. Thank you!
Hi, thank you for your quick response. I cannot wait to make this honey cake. Thank you for the recipe. The photos to your cake are beautiful!
Thank you, Livia
Thank you hope you love it Livia!!
In the pictures it looks like you are drizzling something else on top of the honey, but I didn’t see it in the recipe. What is that stuff?
nvm I see where the glaze was made 🙂
Hey Maddy!! That is the glaze and it’s included towards the bottom of the recipe. Let me know if you have any questions are don’t see where it is. Thank you!!
Hi there – just wanted to let you know I baked this cake last night for a dinner party and it was a hit! Not as beautiful as yours, but I was happy with it 🙂
Ah Yay!! I’m sure it was beautiful!! So happy you liked it!! (:
Thanks!!
Hello,
I made the cake and it turned out beautifully! I was a little nervous because the quantity of salt was left out on the recipe. FYI, I put half of teaspoon of kosher salt; let me know if more was needed?
Thanks for sharing your lovely recipes with the world!
J.
So happy you loved the cake! A 1/2 teaspoon is perfect, fixing the recipe now. Thanks!
I just made this. OMG my neighbor’s went ballistic! Beautiful, easy, deeeelicious.
YEAH!! So happy this was a hit, thank you!
Wow! Amazingly beautiful. Love it.
What a beautiful cake! If I wanted to bake this in the evening and then serve it the following morning, should I only put the cream and strawberries on top in the morning?
yes, put the cream + strawberries on top in the morning. Hope you love this! 🙂
An impressive share! I’ve just forwarded this onto a friend who has been doing a little research on this.
And he in fact ordered me breakfast simply because I found it for him…
lol. So allow me to reword this…. Thanks for the meal!!
But yeah, thanks for spending the time to talk about this topic here on your site.
Hi, you mention salt in the instructions for the dry ingredients and vanilla in the instructions for the whipped cream, but neither is in the ingredients list.
Just add a pinch to both (about 1/4 teaspoon). Sorry if that is confusing I will fix the recipe. Hope you love the cake!
And how much vanilla in the strawberry cream?
It is 2 teaspoons vanilla and 1/2 teaspoon salt. sorry about that! Enjoy the cake!
How much salt?
Hi there to every one, it’s actually a good for me to pay a quick visit this website, it contains priceless Information.
Hey! Just poking around for inspiration. Definitely got some. Knew I would. Love your pix so much.
Awe!! Thank you so much!! 🙂
I love the sound of Almond Honey Cake but do you think it would be wise to leave out the Strawberry Ripple Cream?
You can do whatever you would like, totally a preference thing.
Great site. Lots of useful information here. I’m sending it to a few friends ans also sharing in delicious.
And certainly, thank you for your effort!