Little burnt honey & almond cakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
