Almond Honey Cakes are a traditional solstice treat. I’m leaving one outside tonight as an offering to the Goddess, the fey and the creatures that live in my backyard (mostly birds and insects) as well as pouring a libation of mulled white wine.
I’ve had this basic recipe on my computer for more than a year so I don’t know the original source. As usual, I changed it a bit to suit my tastes and how I prefer to bake (recipes that are as easy as possible). I’m getting a lot of use out of my housemate’s stand mixer. I love it!
1 3/4 cups almond meal
4 eggs, at room temperature, separated
1/2 cup honey
1 tsp vanilla extract
1/2 tsp almond extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup toasted, sliced almonds (for garnish)
2 Tbs honey (for garnish)
Pre-heat oven to 350* F. Coat a six cup jumbo muffin pan with cooking spray. Beat egg yolks, honey, vanilla, almond extract, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the almond meal and beat on low until mixed. Beat egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks. Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Ladle the batter into the prepared muffin tin, equally filling each of the six cups. Bake the cakes until golden brown and a skewer inserted into the center comes out clean, about 20-25 minutes. Let cool in the pan on a rack for 10 minutes before running a knife around the edge and carefully removing the cakes from the tin. Allow to finish cooling. Before serving, drizzle honey over the tops and sprinkle with toasted, sliced almonds.