Moroccan Honey Cake

Very Aromatic and Lightly Sweet Cake
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes


4 1/2 sticks butter, room temperature

2 1/2 cups sugar

8 eggs

3 1/4 all-purpose flour

2 tbsp baking powder

1 cup almond flour

1 tsp salt

1/2 cup buttermilk

1 tsp vanilla bean extract

1 tsp almond extract

1 tsp orange blossom water

1 cup honey

2 cup almond slices

Cooking Tools

(2) 10 inch spring form pans

2 large mixing bowls

Hand mixer

Preheat oven 350 Degrees F.  Grease the spring form pans and set aside.  In a large mixing bowl, whip together butter, sugar, orange blossom water,vanilla bean extract and almond extract until fluffy.  Whip eggs one by one in the sugar butter mixture.  Combine flour, almond flour, baking powder and salt in another mixing bowl.  Fold in flour mixture into the egg mixture slowly and incorporate well.  Mix in the buttermilk until blended evenly.  Pour batter evenly into the prepared spring form pans.  Place in oven and bake for 45 minutes. Remove from the oven and pour honey evenly over the two cakes and sprinkle with the almond slices.  Keep in pan until slightly cool, then release the sides of the spring form pan and serve.
Yields 2 cakes

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