- 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
- 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.
This cake is a twist on the favourite honey joys made with cornflakes and honey. Instead of cornflakes, we used almonds.