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Did you know it’s strawberry season?
I always used to think strawberries were a summer thing, and they totally are, but apparently they come into season in the spring and continue on through the summer. YES!!
I love a good strawberry. Well, I actually love any berry and pretty much any fruit, but you guys already know that by now….ahh sorry if I’m always shoving fruit in your face.
Anyway, since I promised no rambling today, after Friday’s long as ever, weird as ever story, I am just going to focus on this delicious and pretty, almond honey cake with strawberry ripple cream.
Oddly, this is another non-chocolate sweet recipe for me. I cannot believe how many non chocolate recipes I have been doing lately (could my chocolate cravings be subsiding as I age? Nah!), but spring just has me craving lighter sweets. Plus, I’m really loving trying “new to me” things, and this cake is definitely a new to me thing. Granted, I actually think of this as more of a brunch recipe than a dessert, but it is still sweet. Feel free to present this cake as you like, but either way, I think it would be perfect for your Mother’s Day brunch.
So, I am in love with this combo of almonds and honey. First, I love honey and its natural sweetness. Anytime I can use it in place of sugar, I do. This is probably why I also love Almond Breeze Almondmilk Hint of Honey Vanilla . It’s pretty much like having a super healthy, sweet snack right at your fingertips. Like seriously, this milk and a warm chocolate chip cookie???
Perfection. Try it and you will see.
I will not lie, the flavors in this cake were totally inspired by the hint of honey almond milk. I basically just turned the flavors into a cake and added some strawberry cream.
Simple and delicious.
The cake is beyond moist due to the fact that it literally gets a soaking of honey once it comes out of the oven. Side note: Ahh…having the willpower to not even try (test?) that warm honey soaked cake was maybe the hardest thing ever. Just prepare yourselves, and if you cave, well no judging here.
The nice thing about this cake is that you can adjust the sweetness level to your liking simply by adding more or less honey. So if you are thinking of this as more of a brunch thing, you can go a little lighter. Dessert, a little heavier. It’s really just whatever you are feeling.
Ok and that cream!! Oh it’s the perfect compliment to this sweet cake. I made it using a little creme fresh because I wanted to be all fancy, but it made the cream just so special. And with those fresh strawberries swirled in, well it’s literally the perfect icing on the cake.
Sorry that’s kind of cheesy, but it’s true!
Oh and before I go, please ignore my oversized Von Zipper t-shirt in these photos…it’s my younger brothers and well, it was just a cozy, wear warm clothes (snowy), kind of day. That and I REALLY need some new clothes!
Almond Honey Cake with Strawberry Ripple Cream.
Servings: 10 Servings
Calories Per Serving: 430 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cake
- 12 tablespoons (1 1/2 sticks) unsalted butter softened
- 1/4 cup light brown sugar
- 1/2 cup honey divided, plus more for serving
- 2 teaspoons lemon zest
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 cup almond flour/almond meal ground almonds
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup + 3 tablespoons almond milk
- 1/2 cup powdered sugar
- 1/2 cup slivered almonds toasted
Strawberry Cream
- 1/2 cup heavy cream
- 4 ounces creme fresh
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries diced + more for topping
Instructions
- Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan. Line with parchment paper, then butter/spray with cooking spray.
- In a large mixing bowl, using an electric mixer, beat together the butter, brown sugar, 1/4 cup honey, lemon zest and vanilla until light and fluffy, about 5 minutes. Add the eggs, one at time, beating after each until incorporated. Add the flour and beat until combined. Add the almond meal, baking soda and salt, beating until just combined and smooth. Pour in 1/2 cup + 2 tablespoons [Almond Breeze Almondmilk Hint of Honey Vanilla | https://www.almondbreeze.com/?navid=592&pid=593] and beat until combined and smooth. The batter should be thick.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake.
- Remove from the oven and use a chopstick or fork to poke about 12 holes all over the cake. Drizzle the remaining honey over the cake and allow it to cool in the pan, at least 20 minutes.
- To make the cream, add the heavy cream and creme fresh to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the powdered sugar until just combined. Stir in the strawberries.
- Turn the cake out onto a serving plate. In a bowl, mix together the 1/2 cup powdered sugar with 1 tablespoon honey almond milk until combined. Drizzle the glaze over the cake and then drizzle with a little honey. Sprinkle on the toasted almonds. Now spread the cream over the cake and top with fresh strawberries. Enjoy with more honey for serving. The cake can be kept in the fridge for up to 2 days.
Notes
*If needed regular Almond Breeze Almondmilk Original Unsweetened can be used.
And now we eat cake…for breakfast…snack or whenever. Cake all the time!
This post was originally published on April 19, 2015
This looks so good!! I am so ready for berry season! Also, I love the POV for the pics of you making the cake. It’s fresh and a nice change of pace from the typical food photography!
Ohhh this is so pretty!! I’ve been craving a lighter cake recipe for awhile and this looks perfect. Plus, strawberries.
On another note, I think your blog is incredible! I usually only write a comment when I’ve already tried something (like your delicious pizzas and Indian recipes), but I just wanted to say that you are awesome, definitely my favorite blog (how do you post everyday?!), and your recipes always look and sound incredible (even though I can’t have that much cheese). You rule; keep up the amazing work 🙂
Hi there! I left a comment on your sweetcorn hazenut crunch choc cake any suggestion to swap flaxseed meal with something? i cant eat it for health related reason …or can i just leave it out?…waiting for your reply so i can start baking this cake 🙂 this ones next !
HI! So sorry for not getting back to right away, I am a little behind on comments. Anyway, you can just use 1/4 cup more flour (white or whole wheat). That will work great! Hope you enjoy the cake! 🙂
thank you so much..! its just that me sweet corn was going bad in the fridge i wanted to make this quickly. i just love your desserts ,this is becoming my favourite blog and love that you post everyday!
The cake looks impressive! I would need twice as many strawberries thoug because I always eat half of tchem before any cake is ready!
http://www.allnnothing.com
You food photography is always so incredibly stunning.
-Kaitlyn 🙂
oooh drizzling honey over a cake, is it not the most satisfying thing?! It looks pretty darn delicious, your creation! The colors and wonderful and I swear I could just smell those strawberries… x Motte
http://mottesblog.blogspot.com/
I will be making this very soon! I love everything about this recipe and I haven’t tried the touch of honey almond milk, so looking forward to that! Love the photos too!
Oh, I have a carton of almond/coconut milk in the fridge that could work nicely for this recipe. Now, I just need the almond meal, almonds, honey, creme frache…must make this right away.
Wow Tieghan, you normally don’t post any pictures that have you in them (I recall the last time we “saw” you was in that matcha drink post) yet today you posted like four of them. WOW. And to be honest I love seeing you in them, because only then do I get a better picture of the person behind this beautiful blog 😉
(I sound like a total creep but I totally caught myself staring at pictures that have you in them and trying to figure out how you manage to stay so skinny when youre always making food)
Oh and I so wish strawberries were still in season here where I live! Strawberry cakes are my kinda thing hehehee.
This cake looks lovely and sounds delicious! Your photos, as always, are gorgeous. I love the flavor combination, with honey, almond, lemon, and strawberry. How perfect for spring! One little thing is bugging me, just thought you might like to know that it’s “creme fraiche”, not “creme fresh”. (Sorry, I’m just a nerd like that.) I can’t wait to make this cake!
Can’t wait to make this SOON!
But I’m having an issue with the recipe. In the ingredient list it says 1/2 cup honey, divided. In the recipe for the cake it simply lists to add honey. Later it says add remaining honey to baked cake, but it doesn’t say how much honey for each. Help!
Also, does your brother know you you’ve ripped off his t-shirt?
One more: Can you add honey to regular almond milk for the recipe? Regular almond milk is all we drink.
Yes, that would work or you can just use regular almond milk and add more honey when eating to taste. Enjoy!!
HI! SO sorry, i fixed the recipe, so it reads correctly now. Thanks for letting me know!!
And probably not, but see, he has about a billion and one t-shirts, so he doesn’t notice. 🙂
fantastic.. i am coming over…
I have been getting the most beautiful strawberries at our little farmers market in town lately. Perfect for this delicious looking cake. Don’t think I can wait til Mother’s Day to make it though!
I’ve been eating a lot of fresh fruit lately but I wish I could eat it with your cake. The pictures look so good. I need to pick up some honey the next time I’m at the farmer’s market. As for t-shirts they’re the only thing I wear when not teaching.
Mmm! This looks so pretty and delightful! I love fresh strawberries and the first of the season are always the best! I’m on this cake, pronto.
Thanks Amanda!!