- Level
- easy
- Prep Time
- 40 mins
- Total Time
- 3 h 15 m
- Serves
- 8
Ingredients
- Cake
- 1 cup
- unbleached all-purpose flour
- 150 g
- 1/2 cup
- ground almonds
- 65 g
- 1 tsp
- baking soda
- 5 ml
- 1/2 tsp
- baking powder
- 2.5 ml
- 1/4 tsp
- salt
- 1 ml
- 3/4 cup
- 2% plain Greek yogurt
- 180 ml
- 1
- orange, zest finely grated
- 1/4 cup
- orange juice
- 60 ml
- 1/2 cup
- unsalted butter, softened
- 115 g
- 1/3 cup
- honey
- 75 ml
- 1 tsp
- vanilla
- 5 ml
- 2
- eggs, at room temperature
- Toppings
- 2 tbsp
- honey, plus more for serving
- 30 ml
- 1 tbsp
- unsalted butter, softened
- 15 ml
- 1/4 cup
- icing sugar
- 35 g
- 2 tbsp
- roasted sliced almonds
- 30 ml
- 1 tbsp
- pollen, coarsely ground in a mortar and pestle (see Chef’s tip)
- 15 ml
Directions
- Step 1
- Cake With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- Step 2
- In a bowl, combine the flour, ground almonds, baking soda, baking powder and salt. Set aside.
- Step 3
- In another bowl, combine the yogurt with the orange zest and juice.
- Step 4
- In a third bowl, cream the butter, honey and vanilla with an electric mixer. Add the eggs one at a time. With the machine running on low speed or with a wooden spoon, stir in the dry ingredients alternating with the yogurt mixture. Spread the batter out in the prepared pan.
- Step 5
- Bake for 35 minutes or until the cake is nicely browned and a toothpick inserted in the centre comes out clean. Let cool completely on a wire rack, about 2 hours.
- Step 6
- Toppings In a bowl, whisk together the honey and butter. Add the icing sugar and mix until the frosting is smooth.
- Step 7
- Unmould the cooled cake and cover with the frosting. Sprinkle with the almonds and pollen. When ready to serve, drizzle with more honey.
Tips
Pollen adds a floral touch to this cake. Make sure to grind the pollen before using, otherwise the texture will be less pleasant to eat.
