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Honey Almond Sponge Cake

Honey Almond Sponge Cake
  • Prep 20 min
  • Total 60 min
  • Ingredients 14
  • Servings 10
Morena Cuadra With its rich history and incomparable fame, honey is a must-have ingredient in our kitchens. Used in savory recipes, desserts, drinks, beautifying facemasks or to recover from a cold, honey is a very versatile, staple ingredient. So much so that rather than talk about this honey almond sponge cake recipe, I will first give you some details about honey itself. I did a small investigation about the goodness of this marvelous elixir. Here’s a brief summary of what I found: The flavor and color of honey is determined by the type of flower from which the nectar was obtained. Generally, the darker the color of the honey, the stronger the taste. In commercial production it’s common to mix different varieties of honey to maintain stable color and flavor, but this has no impact on its quality. Normally, honey producers find their honeycombs in zones where there is an abundance of a specific kind of flower, and for this reason, the flavors of the honeys harvested are always similar. Honey is preserved in hermetically-sealed containers at room temperature. Do not refrigerate. With some recipes you can substitute sugar for honey, but the process is somewhat complex because you have to also reduce the amount of suggested liquid in the recipe. Now I leave you with a honey almond sponge cake recipe that you’re going to love so much. The honey keeps the cake moister longer, and the texture of this quequito (cake) is delicate and so rica.

Ingredients

  • 1/2 cup dried cherries
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup almond meal
  • 4 eggs, separated into yolks and whites
  • 1/2 cup raw sugar
  • 1/4 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup water, at room temperature
  • 1 teaspoon vanilla
  • Powdered sugar

Directions

  • 1
    Preheat oven to 325 °F. Grease and flour a 9 in tube cake pan. Chill in the refrigerator.
  • 2
    In a bowl, combine the dry cherries with 1 tablespoon of the flour. Set aside.
  • 3
    In another bowl, sift the flour with the baking powder, baking soda, cinnamon and salt. Add the almond meal.
  • 4
    Beat the egg yolks with the raw sugar until a ribbon forms. You’ll know the yolks are ready when you turn off the mixer, lift the beaters out of the mixture and the yolk drips down in the form of a ribbon, without bubbles. Add the honey and oil, continuously beating, until the mix has taken on a mayonnaise-like consistency.
  • 5
    Pour the egg mix over the flour mix and fold in, alternating with the 1/2 cup of water. Incorporate the vanilla.
  • 6
    Beat the egg whites until stiff. Add 1/3 of the whites to the flour and yolk mix, folding in. Next, incorporate the dry cherry mix, set aside earlier, to the batter.
  • 7
    Pour the cake batter into the prepared cake pan and bake for 45 – 50 minutes or until an inserted toothpick comes out clean. Chill for 15 minutes on a rack and later remove from the pan.
  • 8
    Pour the cake batter into the prepared cake pan and bake for 45 – 50 minutes or until an inserted toothpick comes out clean. Chill for 15 minutes on a rack and later remove from the pan.

  • You can substitute the dried cherries for raisins or cranberries.
  • Try using chai tea in place of the water. Omit the vanilla.

No nutrition information available for this recipe

  • Morena Cuadra With its rich history and incomparable fame, honey is a must-have ingredient in our kitchens. Used in savory recipes, desserts, drinks, beautifying facemasks or to recover from a cold, honey is a very versatile, staple ingredient. So much so that rather than talk about this honey almond sponge cake recipe, I will first give you some details about honey itself. I did a small investigation about the goodness of this marvelous elixir. Here’s a brief summary of what I found: The flavor and color of honey is determined by the type of flower from which the nectar was obtained. Generally, the darker the color of the honey, the stronger the taste. In commercial production it’s common to mix different varieties of honey to maintain stable color and flavor, but this has no impact on its quality. Normally, honey producers find their honeycombs in zones where there is an abundance of a specific kind of flower, and for this reason, the flavors of the honeys harvested are always similar. Honey is preserved in hermetically-sealed containers at room temperature. Do not refrigerate. With some recipes you can substitute sugar for honey, but the process is somewhat complex because you have to also reduce the amount of suggested liquid in the recipe. Now I leave you with a honey almond sponge cake recipe that you’re going to love so much. The honey keeps the cake moister longer, and the texture of this quequito (cake) is delicate and so rica.
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