This Gluten-Free Burnt Butter Honey Almond Joy Cake is a twist on the favourite honey joys made with cornflakes and honey. Instead of cornflakes, we used almonds
Gluten-Free Burnt Butter Honey Almond Joy Cake Recipe
Serves 10
Ingredients:
180g unsalted butter, chopped
5 eggs at room temperature
⅓ cup raw caster sugar
2 tsp vanilla bean paste
½ cup honey, plus extra to serve
2 ½ cups almond meal
2/3 cup gluten-free plain flour
¾ tsp baking powder
¼ cup almond milk
1 cup flaked natural almonds
Method:
Preheat oven to 160°C (140°C fan forced). Line a lightly greased 23cm (base measurement) spring form tin with non-stick baking paper.
Place butter in a small saucepan over medium heat and cook for 5 minutes or until nutty brown. Remove from heat and cool to room temperature.
Place the eggs, sugar, a pinch of sea salt, vanilla and ¼ cup honey in the bowl of an electric stand mixer fitted with a whisk and whisk on high speed for 4 minutes or until doubled in volume.
Fold in almond meal, flour, baking powder and almond milk. Measure ½ cup nutty brown butter and add, folding gently to combine. Pour into the tin. Bake for 30 minutes.
Meanwhile, combine the flaked almonds, remaining butter and remaining honey in a bowl. Mix well, then after 30 minutes scatter evenly over the cake. Bake for a further 35-40 minutes, or until golden and a skewer inserted comes out clean.
Set aside to cool. Drizzle with honey and serve with cream.
Smart Tip
This cake is a twist on the favourite honey joys made with cornflakes and honey. Instead of cornflakes, we used almonds.
