- Yield: 10 - 12
- Prep Time: 10 - 15 minutes
- Cook Time: 17 minutes
Honey Sponge cake
This honey cake baked from almond flour, became the basis of future cakes and biscuits like the carrot cake. It's really simple and anyone can bake it. Sometimes I like to spice it up with apple purée, baked pears or cottage cheese dip.
- Eggs - 3L
- Honey - 1/2 cup
- butter - 1/2 cup
- flour - 3 cups
- Cinnamon - about 1/4 teaspoon
- soda - pinch
Prep time: 10 - 15 minutes
Cooking time: 17 minutes / 125°C / 650W
Result: 10 - 12 portions
Break the eggs put them in a bowl, add melted butter, honey, cinnamon and mix using stick blender. Add almond flour and mix again until soft. Finally add soda. Put the resulting half liquid dough on the crisp plate with baking paper and spread it around evenly. Put in the preheated oven.
You can cut the cake however you like. At first I cut it into triangles, then squares and for the photos I decided to go for circles. I use this cake as the basis for other cakes or I like to add some dried fruits. In summer I use seasonal fruits such as apricots, plums or raspberries and blueberries. You can also try baking this cake using cashew flour, it is softer and puffier than usual.
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