Jessica A. Zelenak, MPA

Aunt Jess’s Honey Almond Cake is a simple, tender almond‑flour cake sweetened naturally with honey and enriched with yogurt for a soft, delicate crumb. It’s the kind of recipe that feels timeless—unfussy, fragrant, and perfect for dressing up with fruit, chocolate, or a bright citrus glaze. Serve it for brunch, afternoon tea, or as a light dessert.

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Ingredients

• 1/2 cup honey
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 tablespoons butter, melted
• Pinch of salt
• 1 teaspoon baking soda
• 2 cups almond flour

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Instructions

1. Preheat the oven to 310°F. Grease a 9‑inch round cake pan and line the bottom with parchment if desired.
2. In a medium bowl, whisk together the honey, yogurt, eggs, and vanilla until smooth.
3. Add the melted butter and mix until fully incorporated.
4. Add the salt, baking soda, and almond flour. Stir until the batter is evenly blended.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
7. Allow the cake to cool completely before slicing or adding any fillings or toppings.

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Serving Suggestions

• Slice the cake into two layers and fill with chopped strawberries and chocolate ganache, then finish with more ganache on top.
• Brush the cooled cake with an orange glaze or spread a thin layer of marmalade for a bright, tea‑time finish.