Introduction

These little burnt honey and almond cakes offer a delightful balance of rich caramel notes and nutty flavor. With a crisp golden exterior and soft interior, they make a perfect treat alongside your favorite hot drink. Simple to prepare and irresistibly tasty, they’re sure to become a new favorite.

Little Burnt Honey & Almond Cakes Recipe - Recipe Image

Ingredients

50g butter, plus extra for greasing the tin
1 tbsp honey
1 egg
50g golden caster sugar
30g plain flour
30g ground almonds
½ tsp baking powder
Pinch of sea salt
Icing sugar, for dusting (optional)

Instructions

Step 1: Place the butter and honey in a small saucepan over medium-high heat. Cook for 2-3 minutes until the butter foams and the mixture turns a rich mahogany color.
Step 2: In a large bowl, whisk together the egg, golden caster sugar, and the honey-butter mixture until well combined.
Step 3: Gently fold in the plain flour, ground almonds, baking powder, and a pinch of sea salt to form a smooth batter. You can use this immediately or refrigerate it overnight for more depth of flavor.
Step 4: Preheat your oven to 200°C (180°C fan) or gas mark 6. Butter four holes of a muffin tin to prevent sticking.
Step 5: Divide the batter evenly between the prepared muffin holes and bake for 12-14 minutes, until the cakes are golden and cooked through.
Step 6: Remove the cakes from the oven and turn them out onto a cooling rack. Let them cool for a few minutes before dusting with icing sugar, if desired. Serve warm, ideally with a hot chocolate espresso sauce for an extra indulgence.

Tips & Variations

For a different nutty flavor, try substituting the ground almonds with hazelnuts or pecans.
Adding a teaspoon of cinnamon or orange zest to the batter can enhance the aroma and taste.
If you prefer a less sweet cake, reduce the caster sugar slightly.
These cakes can be made a day ahead — storing the batter in the fridge overnight helps develop a richer flavor.

Storage

Store any leftover cakes in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be gently reheated in a low oven or microwave for a few seconds. Avoid refrigeration as it may dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes gluten-free?

Yes, substitute the plain flour with a gluten-free flour blend suitable for baking, keeping the same quantity. Ensure your baking powder is gluten-free as well.

What if I don’t have ground almonds?

You can pulse whole almonds in a food processor until finely ground or substitute with another finely ground nut like hazelnuts. Alternatively, omit the nuts for a simpler texture.

Little Burnt Honey & Almond Cakes Recipe

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★★★★★

4.4 from 58 reviews

These Little Burnt Honey & Almond Cakes are a delightful treat featuring a rich, caramelized honey and buttery flavor combined with ground almonds for a moist texture. Lightly golden and slightly crisp on the edges, they are perfect for teatime or as a sweet snack, especially when dusted with icing sugar and served alongside a hot chocolate espresso sauce.

Author: Lena
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 4 small cakes 1x
Category: Baking
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

For the Cakes

50g butter, plus extra for greasing the tin
1 tbsp honey
1 egg
50g golden caster sugar
30g plain flour
30g ground almonds
½ tsp baking powder
Pinch of sea salt

To Serve (Optional)

Icing sugar, for dusting
Hot chocolate espresso sauce (see recipe or serve separately)

Instructions

Caramelize the Butter and Honey: Place the butter and honey in a small saucepan over medium-high heat. Cook for 2-3 minutes until the butter foams and the mixture turns a deep mahogany color, indicating caramelization.
Prepare the Batter: In a large bowl, whisk together the egg, golden caster sugar, and the caramelized honey-butter mixture until well combined. Stir in the plain flour, ground almonds, baking powder, and a pinch of sea salt to form a smooth batter. This batter can be used immediately or stored in the fridge overnight for enhanced flavors.
Preheat and Prepare the Tin: Heat your oven to 200°C (180°C fan oven) or gas mark 6. Butter four holes of a muffin tin to prevent sticking.
Fill and Bake: Divide the batter evenly between the four buttered holes in the muffin tin. Bake in the preheated oven for 12-14 minutes, or until the cakes are golden and cooked through. A toothpick inserted should come out clean.
Cool and Serve: Remove the cakes from the oven and turn them out onto a cooling rack. Allow them to cool for a few minutes. Dust with icing sugar if desired, and serve warm or at room temperature with hot chocolate espresso sauce for an indulgent pairing.

Notes

The batter can be refrigerated overnight to deepen the flavors before baking.
Using ground almonds adds moistness and a delicate nutty flavor; finely chopping whole almonds is not recommended as it may affect the texture.
If you prefer, you can add a dash of vanilla extract to the batter for extra aroma.
Make sure to grease the muffin tin well to prevent sticking, especially since the cakes are moist.
Serving with a hot chocolate espresso sauce enhances the richness and balances the sweetness; however, it is optional.
These cakes are best enjoyed fresh but can be stored in an airtight container for up to two days.

Keywords: burnt honey cakes, almond cakes, honey almond cakes, teatime cakes, caramelized honey desserts, easy almond cakes