Honey Almond Cake

I recommend Fonseca 20-Year-Old Tawny Port

The Honey Almond Cake pairs especially well with this aged tawny port which gives a good balance with the almonds. Stay away from Ruby Ports here since they seem to clash with the sweetness.

20 Year Old Tawny - Fonseca Porto This a link to learn more about this wine selection.

Make the Cake

1½ cups all-purpose flour

2 ¼ tsp baking powder

¾ tsp salt

½ cup butter, softened

1/3 cup sugar

1 lemon, zested (use the juice and have a cup of tea)

2 eggs

½ cup milk or oat milk

1 lemon, zested (use the juice and have a cup of tea)

Flavor

1. In a small bowl, sift together the flour, baking powder, and salt. Set aside.

2. In another bowl, cream the butter, sugar, and lemon zest together until creamy.

3. Add one egg one at a time and mix it in before adding the second egg, mix until creamy.

4.  Alternate adding the flour mixture and the milk. Until combined.

5. Scape into a prepared cake pan and bake at 325ºF 12-15 minutes until lightly browned.

Make the Toasted Almond Topping

¼ cup almonds, sliced and toasted

¼ cup honey

¼ cup butter

1 Tbsp. milk

1. Combine honey, butter, and milk in a pan on the stove.

2. Bring to a simmer and remove from heat stir in almonds and mix.

3. Poke holes in cake with a toothpick. Pour almond topping over cake slowly and allow the cake to absorb it.

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