Since a certain groundhog didn’t see his shadow last week, we can look forward to an early spring! Celebrate the end of winter with this almond honey cake.
Inspired by the colorful citrus available at the moment, I adapted this pistachio honey cake with berries and cream, into something more suitable for winter. I substituted almond flour for ground pistachios. Instead of fresh berries, I used a combination of grapefruit, orange, and blood orange segments.
The bright colors and warm flavors of this cake is sure to evoke memories of outdoor picnics, barbecues, and beach days. You know that saying, “summer bodies are made in the winter”? Luckily, this almond honey cake recipes uses no sugar! All the sweetness comes from honey.
This cake is very easy to put together. While the cake can be baked in advance, do not assemble the cake until you are ready to serve. Overtime the citrus segments will expel their juices, causing the cream topping to separate.
Using a toothpick or the tines of a fork, dock holes all over the cake. Use a pastry brush to distribute the orange honey syrup over the cake. This will not only enhance the flavors of the cake, it will also keep it tender and moist.
Once all the syrup has been absorbed, spread the creamy topping over the cake. Arrange the citrus segments on top. Drizzle additional honey over the citrus. Finally, garnish the finished cake with crushed almonds and a sprinkling of lemon thyme, if desired.
Here are my changes to the original Pistachio Honey Cake with Berries and Cream:
- Instead of 1/4 cup ground almonds: use 1/4 cup ground almonds (almond flour)
- Instead of 1 pint strawberries: segments from 1 grapefruit, 1 orange, and 1 blood orange
- Instead of sprinkling chopped pistachios to garnish: sprinkle chopped almonds to garnish
- For added flavor, sprinkle fresh lemon thyme over citrus segments.