Gluten Free Honey and Almond Cake

Sat, 21 February 2026

Cake Ingredients

150g plain flour

105g almond flour

2 teaspoons baking powder

Zest of one orange

3 eggs at room temperature

113g butter, melted

250ml honey

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

120ml yogurt

• Pre-heat the oven to 180C.

• Mix the plain flour, almond flour, baking powder, and zest in a mixing bowl.

• In another large mixing bowl, whisk together the eggs, butter, honey, vanilla extract, and almond extract until smooth.

• Then add the yogurt to the egg mixture and whisk until incorporated.

• Next add the flour mixture in a few batches at a time until just combined.

• Grease a 9-inch round springform cake tin and pour the cake batter into the it.

• Bake the cake on the centre rack of the oven for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean or with a few moist crumbs attached.

• As soon as the cake comes out of the oven, poke it all around with a toothpick or skewer and pour the cooled syrup onto it.

• Set the cake aside to cool for 2 hours before transferring the cake to a serving platter.

For the Syrup

115g granulated sugar

60ml orange juice

190ml water

250ml honey

• Add the sugar, juice, and water to a small saucepan and bring it to a boil.

• Stir, and remove the pot from the heat as soon as the sugar dissolves.

• Then, stir in the honey and set it aside to cool.