Honey Almond Cake with Raspberry Jam Recipe

Recipe credit: Jeff Peo

Ingredients

Cake:

• 6 eggs (room temperature)

• 1 cup sugar

• 1 cup honey

• 2 tsp baking soda

• 1 tbsp lemon juice

• 2 cups flour

• 1/2 cup almond flour

• 1/4 tsp almond extract

• 1/2 tsp vanilla extract

• 16 oz (1 jar) raspberry jam (or any flavor of your choice)

Frosting:

• 16 oz cream cheese (room temperature)

• 2 cups powdered sugar

• 2 cups heavy whipping cream (very cold)

• 1/2 tsp almond extract

• 1 tsp vanilla extract

Honey Almond Cake with Raspberry Jam Recipe Instructions

Preheat Oven:

• Preheat oven to 350°F (325°F for metal/non-stick pans).

• Prepare 2 (or 3) 9-inch round cake pans by buttering and flouring them.

Cake:

1. Beat eggs and sugar together in a stand mixer on medium-high speed until the mixture triples in volume (about 4-5 minutes).

2. Add honey and continue to beat until well combined.

3. In a small bowl, mix baking soda with lemon juice until it foams, then add it to the egg mixture.

4. Add almond extract and vanilla extract, and mix gently.

5. Sift together the all-purpose flour and almond flour, making sure there are no lumps.

6. Carefully fold the sifted flours into the egg mixture with a spatula, incorporating fully but gently to maintain the airy texture.

7. Divide the batter evenly between the prepared pans.

8. Bake for 20-30 minutes, checking for doneness with a toothpick after 20 minutes. The cake should be golden brown, and a toothpick inserted into the center should come out clean.

9. Allow the cakes to cool completely, then slice each round horizontally to create a total of 4 layers.

10. Spread a layer of raspberry jam on the top of each cake layer.

Frosting:

1. In a mixing bowl, whip together cream cheese and powdered sugar until smooth.

2. Add cold heavy whipping cream, almond extract, and vanilla extract, and beat on medium-high speed until the frosting is firm (about 2 minutes).

3. Generously spread frosting between each cake layer, allowing some to absorb into the cake.

4. Apply a thin crumb coat to the top and sides of the cake, reserving about 1-1.5 cups of frosting.

5. Refrigerate the cake overnight to let the frosting soak into the layers.

Final Assembly:

1. The next morning, use the reserved frosting to finish icing the cake.

2. Decorate with optional garnishes like sliced almonds on the sides and fresh raspberries on top.

3. Keep the cake refrigerated until ready to serve.

This delightful Honey Almond Cake with Raspberry Jam Recipe combines the richness of cream cheese frosting with the sweetness of raspberry jam and the subtle flavors of almond. Whether you're celebrating a special occasion or simply indulging in a treat, this cake is sure to impress with its layers of flavor and moist, tender crumb. Be sure to give it the time it needs to set overnight—your patience will be rewarded with a dessert that's as beautiful as it is delicious. Enjoy every bite!