Little burnt honey & almond cakes Recipe

Introduction

These little burnt honey and almond cakes offer a delightful balance of caramelized sweetness and nutty flavor. With a rich, golden crust and tender crumb, they make a perfect teatime treat or an elegant dessert. Plus, they come together quickly and can even be made ahead.

Ingredients

• 50g butter, plus extra for the tin
• 1 tbsp honey
• 1 egg
• 50g golden caster sugar
• 30g plain flour
• 30g ground almonds
• ½ tsp baking powder
• Icing sugar, for dusting (optional)
• A pinch of sea salt

Instructions

1. Step 1: Put the butter and honey in a small saucepan and cook over medium-high heat for 2–3 minutes until the butter foams and the mixture turns a rich mahogany colour.
2. Step 2: In a large bowl, whisk together the egg, golden caster sugar, and the honey-butter mixture until combined.
3. Step 3: Stir in the plain flour, ground almonds, baking powder, and a pinch of sea salt until you have a smooth batter. You can use the batter immediately or keep it in the fridge overnight for deeper flavor.
4. Step 4: Preheat your oven to 200°C (180°C fan)/gas mark 6. Butter four holes of a muffin tin thoroughly to prevent sticking.
5. Step 5: Divide the batter evenly between the prepared muffin holes, then bake for 12–14 minutes until the cakes are golden and cooked through.
6. Step 6: Turn the cakes out onto a cooling rack and let them cool for a few minutes. Dust with icing sugar if desired before serving.

Tips & Variations

• For extra richness, try adding a teaspoon of vanilla extract to the batter before baking.
• You can substitute ground almonds with finely chopped hazelnuts for a different nutty twist.
• If you prefer a softer crumb, reduce the baking time slightly and check for doneness with a skewer.
• Serve with a drizzle of warm chocolate espresso sauce to enhance the honey and almond flavors.

Storage

Store these little cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days. Reheat gently in a low oven or microwave until just warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be prepared the night before and stored in the fridge. This helps deepen the flavors and can make the cakes more moist.

What is the best way to ensure the cakes don’t stick to the tin?

Make sure to butter the muffin tin thoroughly before adding the batter. You can also use paper liners if preferred, though buttering works best for achieving the desired crust.

Little burnt honey & almond cakes Recipe

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★★★★★

4.4 from 140 reviews

Delight in these Little Burnt Honey & Almond Cakes featuring a rich, caramelized honey butter base combined with ground almonds and golden caster sugar. Perfectly baked to a golden finish, these small cakes offer a harmonious blend of sweetness and nuttiness with a subtle burnt honey flavor. Ideal as a cozy treat, especially when paired with hot chocolate espresso sauce.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 4 small cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Cakes

• 50g butter, plus extra for greasing the tin
• 1 tbsp honey
• 1 egg
• 50g golden caster sugar
• 30g plain flour
• 30g ground almonds
• ½ tsp baking powder
• Pinch of sea salt

For Garnish (optional)

• Icing sugar, for dusting

Instructions

1. Prepare the burnt honey butter: Place the butter and honey in a small saucepan and cook over medium-high heat for 2-3 minutes until the butter foams and the mixture develops a deep mahogany color, producing a rich, caramelized flavor base.
2. Mix wet ingredients: In a large bowl, whisk together the egg, golden caster sugar, and the burnt honey butter mixture until fully combined, ensuring a smooth and glossy batter base.
3. Add dry ingredients: Gently fold in the plain flour, ground almonds, baking powder, and a pinch of sea salt into the wet mixture to create an even batter. The mixture can be used immediately or refrigerated overnight to enhance flavors.
4. Preheat and prepare tin: Preheat your oven to 200°C (180°C fan/gas mark 6). Grease four holes of a muffin tin with butter to prevent sticking.
5. Fill and bake: Divide the cake batter evenly among the prepared muffin tin holes. Bake in the preheated oven for 12-14 minutes, or until the cakes are golden and cooked through when tested with a skewer.
6. Cool and serve: Remove the cakes from the oven, turn them out onto a cooling rack, and allow them to cool for a few minutes. Dust with icing sugar if desired, and serve warm, ideally accompanied by hot chocolate espresso sauce for a decadent touch.

Notes

• For deeper flavor, refrigerate the batter overnight before baking.
• Ensure the butter-honey mixture reaches a mahogany color for the signature burnt honey flavor.
• Use a skewer to check doneness; it should come out clean.
• The recipe yields four small cakes; double the ingredients for more servings.
• Optional dusting with icing sugar adds a delicate sweetness and attractive finish.

Keywords: burnt honey cake, almond cake, small cakes, easy dessert, British dessert, honey butter cake