| Prep: 20 mins | Cook: 50 mins – 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 35g | 16g | 75g |
| sugars | fibre | protein | salt |
| 62g | 5g | 14g | 0.23g |
When I first learned how to bake, my mother introduced me to a staple in our Texas home – the beloved Tangelo and Honey-Sweetened Almond Cake. This citrusy, nutty delight quickly became a personal favorite due to its heartwarming ties to my southern upbringing and its bold, Tex-Mex inspired flavors. From the refreshing zest of tangelos to the succulent blend of honey and almonds, every bite of this cake is an homage to my roots and a delightful treat to the palate.
A Delicious Intersection of Health and Tradition
One of the reasons why I hold this recipe in high esteem is due to its incredible health benefits. Almonds, one of the recipe’s key ingredients, have long been celebrated for their rich supply of heart-healthy monounsaturated fats and vitamin E. Beyond this, the tangelos offer a burst of vitamin C, promoting immune function and skin health. Finally, the use of honey, a natural sweetener, shines as a healthier alternative to processed sugars. You can check out the benefits of these ingredients in-depth here and here.
A Fusion of Flavors with Similar Dishes
This Tangelo and Honey Sweetened Almond Cake is a dessert that stands on its own. Yet, it holds a quintessential connection to the broader universe of Tex-Mex and Southern desserts. The flavor profile resonates with similar desserts like the classic pecan pie or a moist cornbread honey cake. And, just to trigger your culinary curiosity, this cake would make a perfect pair with a scoop of homemade vanilla ice cream – the cooling creaminess of the ice cream marrying well with the honeyed tanginess of the cake.
In a world filled with desserts fighting for attention, this cake exudes an understated elegance. It carries the whispers of my Southern DNA and the loud exuberance of my Tex-Mex influence. Each time I bake it, it feels like I’m dipping into a cherished well of tradition, allowing me to serve not just delicious food, but also the stories and history that trail behind it. Enjoy the journey!
What You’ll Need
- 1 cup unsalted butter, at room temperature
- 1 cup honey
- 1 cup raw sugar
- 4 large eggs
- 3 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest and juice of 2 tangelos
- 1/4 cup sliced almonds
- 1/2 cup honey for glazing
Method
Step One
Preheat your oven to 350°F (175°C). Liberally grease a 9-inch springform pan with some of the butter.
Step Two
In a large mixing bowl, cream the rest of the butter, honey, and raw sugar together until light and fluffy.
Step Three
Beat the eggs into the butter mixture one at a time, ensuring each egg is thoroughly incorporated before adding the next.
Step Four
In a separate mixing bowl, combine the almond flour, baking powder, and salt.
Step Five
Gradually fold the dry ingredients into the wet mixture. Once combined, add in the zest and juice of the tangelos. Continue to mix until all ingredients are well combined.
Step Six
Pour the batter into the prepared springform pan and smooth out the top with a spatula.
Step Seven
Bake for 35 to 40 minutes, or until the cake has set and a skewer inserted into the middle comes out clean.
Step Eight
While the cake is baking, toast the sliced almonds in a dry skillet until they are golden brown. Set them aside for later.
Step Nine
When the cake is done, take it out of the oven and let it cool in the pan for about 10 minutes.
Step Ten
While the cake is still warm, brush it with the 1/2 cup honey for glazing and sprinkle the toasted almonds over the top.
Step Eleven
Once fully cooled, remove the cake from the pan, cut into slices, and serve. Enjoy your Tangelo and Honey-Sweetened Almond Cake!
