This wonderful cake has a moist almond flavored batter and a beautiful honey cream cheese frosting. The double toasted almonds and walnuts layered on top add a tremendous extra depth of flavor and texture. The use of Italian Acacia Honey in the cream cheese frosting adds a light and sweet essence with delicate flavor notes of vanilla. The richness and complexity of flavors are too hard to resist and are paired perfectly with an afternoon black tea!
For the Cake:
1 ½ c all purpose flour1 t baking powder
½ t salt
½ t nutmeg
½ t cloves
1 stick of soft butter (8 T)
2 t almond extract
¼ c Italian Acacia Honey
½ c brown sugar
2 eggs
¾ c vanilla Greek yogurt
¼ c crushed walnuts
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Preheat the oven to 350°F.
- Butter and parchment line an 8 inch cake pan.
- Mix flour, baking powder, salt, nutmeg, and cloves in large bowl.
- Cream together butter, sugar, and honey. Mix in the almond extract, yogurt, and eggs.
- Fold in dry ingredients to wet ingredients until well combined.
- Fold in ¼ cup walnuts, crushed to desired size.
- Bake for about 30 minutes on the lower rack of the oven, until the edges of the cake are golden brown and a toothpick comes out clean.
For the Frosting and Topping:
2 T butter softened at room temperature3 T cream cheese softened a room temperature
¼ c Italian Acacia Honey
1 T confectioners’ sugar
½ c toasted walnuts and almonds
1 t extra virgin olive oil
- Add the walnuts and almonds in the prewarmed 350°F oven and toast for 8-10 minutes, stirring once.
- Combine honey, butter, cream cheese and confectioners’ sugar in a bowl, whisking together until well combined and fluffy.
- Spread over the cake in an even layer.
- Add toasted nuts on top of the frosting.
