Mexican Honey Almond Cake

Ingredients

While the original German Bienenstich is a yeasted cake filled with a creamy custard, the Mexican Honey Almond Cake takes inspiration from the flavors and ingredients of Mexican cuisine. The Mexican version incorporates traditional Mexican spices like cinnamon and nutmeg, and replaces the custard filling with a honey glaze. The cake also features a crunchy almond topping, adding a delightful texture to the dessert. We alse have the original recipe for Bienenstich, so you can check it out.

• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg ¼ teaspoon ground nutmeg
• ½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk ½ cup (120ml) whole milk
• ½ cup (60g) ground almonds ½ cup (60g) ground almonds
• ¼ cup (30g) sliced almonds ¼ cup (30g) sliced almonds
• ½ cup (120ml) honey ½ cup (120ml) honey
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 teaspoon lime juice 1 teaspoon lime juice
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 43g, 28g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.
   Fold in the ground almonds.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Sprinkle the sliced almonds evenly over the batter.
9. 9.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    While the cake is baking, prepare the honey glaze. In a small saucepan, melt the butter over low heat. Stir in the honey, lime juice, and a pinch of salt. Cook for 2-3 minutes, until the mixture is well combined and slightly thickened.
11. 11.
    Once the cake is out of the oven, immediately pour the honey glaze over the warm cake, spreading it evenly.
12. 12.
    Allow the cake to cool completely before serving.

Treat your ingredients with care...

• Almonds — Toast the sliced almonds in a dry skillet over medium heat until golden brown for enhanced flavor and crunchiness.

Tips & Tricks

• For a spicier twist, add a pinch of cayenne pepper to the cake batter.
• Drizzle the cake with additional honey before serving for an extra touch of sweetness.
• Serve the cake warm with a scoop of vanilla ice cream for a decadent dessert.

Serving advice

Serve the Mexican Honey Almond Cake as a delightful dessert after a Mexican-inspired meal. Cut into slices and garnish with a sprinkle of ground cinnamon and a drizzle of honey for an elegant presentation.

Presentation advice

Present the Mexican Honey Almond Cake on a decorative cake stand or platter. Dust the top with powdered sugar and arrange a few whole almonds on top for an eye-catching display.