Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease the 20 cm round cake pan and set aside.
- In a mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- In another bowl, combine the melted butter, honey, eggs, milk, and vanilla extract until well blended.
- Gradually add the wet ingredient mixture to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared cake pan and smooth the top with the spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean and the edges are slightly golden.
- Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
- Once cool, slice the cake into pieces, top with fresh berries, and, if desired, dust with powdered sugar before serving.
Nutrition
Notes
This cake is quite versatile! Feel free to swap almond flour for any nut flour you prefer, such as hazelnut or walnut, for a different flavor profile. You can also substitute maple syrup for honey if you're looking for a vegan option, just adjust the milk accordingly. Store leftovers in an airtight container at room temperature for up to three days, or in the fridge for slightly longer. Reheating a slice in the microwave for a few seconds makes for a delightful treat. Enjoy the process and let each bite transport you to nutty bliss!