Barkman Honey

Honey Almond Cake


    One 9" cake



  • 1 cup sifted all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 cup plain yogurt
  • 1/2 cup honey
  • 1/3 cup butter, melted and cooled
  • 1/2 tsp. vanilla
  • 2/3 cup sliced almonds

Honey Almond Syrup

  • 1/2 cup honey
  • 1/2 cup light corn syrup
  • 1/2 tsp. almond extract




Sift together flour, baking powder, soda and salt; set aside.

In large mixing bowl beat eggs, yogurt, honey, butter and vanilla until smooth.

Pour into buttered 9″ springform pan.

Bake in 350 degree oven about 25 minutes, or until cake shrinks from edge of pan and toothpick inserted in center comes out clean.

Remove from oven; set oven on broil.


Honey Almond Syrup

In small saucepan combine 1/2 cup honey and 1/2 cup light corn syrup.

Boil until mixture reaches 225 degrees on candy thermometer.

Remove from heat and stir in 1/2 tsp. almond extract.


While cake is hot, cover top with sliced almonds; slowly pour Honey-Almond Syrup evenly over cake, letting syrup soak into cake.

Broil 6 inches from heat until almonds are lightly toasted.

Cool completely on wire rack before releasing springform.

Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.