Honey Almond Tea Cake

This is a recipe for a delicious Honey Almond Tea Cake, made with Happy Valley's Squeezy Multifloral Mānuka Honey! Enjoy with a dollop of mascarpone or yoghurt, and a cup of tea.
Honey Almond Tea Cake

Prep time: 15-20 mins
Cook time: 25-30 mins




1.5 cup almond meal
1 cup gluten free flour
1 tsp baking powder
2 squizzles (or 1/3 cup) of Happy Valley's Squeezy Multifloral Mānuka Honey
125g butter or coconut oil, melted
4 eggs
Citrus zest
3 tbsp sliced almonds
Mascarpone or natural yoghurt for serving (optional)⠀⠀⠀⠀⠀

    Honey Soak:

    1 squallop (or 3 tbsp) of Happy Valley's Squeezy Multifloral Mānuka Honey
    Juice from 1/2 a lemon or orange
    1 tbsp water

      Serving suggestions:

      Delicious with a dollop of mascarpone or natural yoghurt.



        Preheat oven to 160°C fan bake.
        Line a cake or slice tin with baking paper.
        Melt butter and honey together.
        Combine almond meal, flour and baking powder.
        Whisk eggs together.
        Mix the honey, butter, eggs and zest into the dry ingredients.
        Pour into cake tin and sprinkle with sliced almonds.
        Bake for 25-30 minutes, or until skewer comes out clean.
        To make the honey soak combine the ingredients in a small saucepan and simmer for 1-2 minutes to form a syrup.
        When the cake is cooked gently prick with a skewer and pour the soak on while still warm in the pan.
        Serve warm or at room temp.


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