Lemon, Honey & Almond Cakes
 
Makes 18
Ingredients
  • 3 cups blanched almond flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground ginger
  • 6 large eggs, room temperature
  • 1 cup honey
  • ⅓ cup olive oil
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • Honeyed Whipped Cream (recipe follows)
  • Garnish: fresh mint leaves
Instructions
  1. Preheat oven to 325°. Spray a 17¼x14¼-inch rimmed baking sheet with cooking spray. Line baking sheet with parchment paper.
  2. In a medium bowl, whisk together almond flour, baking powder, baking soda, salt, and ginger.
  3. In a large bowl, whisk together eggs, honey, oil, lemon zest, and lemon juice until well combined. Gradually add flour mixture to egg mixture, whisking until smooth and combined. Pour batter into prepared baking sheet.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely in baking sheet.
  5. Using a 2-inch round cutter, cut 36 rounds from cake, discarding scraps.
  6. Place Honeyed Whipped Cream in a piping bag fitted with an open-star piping tip (Wilton #1M).
  7. Pipe a thin layer of whipped cream onto 12 cake rounds. Top each with a plain cake round, and pipe each with another thin layer of whipped cream. Top each with a remaining plain cake round. Pipe a decorative rosette on top of each cake stack. Refrigerate for at least 15 minutes before serving.
  8. Just before serving, garnish with mint leaves, if desired.
Notes
MAKE-AHEAD TIP: Cakes can be assembled up to a day in advance, placed in an airtight container, and refrigerated until needed. Garnish just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-honey-almond-cakes/