Burnt butter, almond and honey cake

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This gluten-free cake is the perfect answer to any afternoon tea questions.


180g unsalted butter, chilled, chopped
5 eggs
1/3 cup (75g) caster sugar
1/2 cup (180g) honey, plus 60g extra to drizzle
2 tsp vanilla bean paste
2 1/2 cups (250g) almond meal
2/3 cup (100g) gluten-free plain flour
2/3 tsp baking powder
Finely grated zest of 2 limes, juice of 1
100g almonds, chopped
Icing sugar, to serve


  1. Preheat oven to 160°C. Grease a 20cm x 30cm cake pan and line the base and sides with baking paper.
  2. Place butter in a saucepan and cook over medium-high heat for 5 minutes or until nut brown. Remove from heat and cool to room temperature.
  3. Place eggs, sugar, vanilla and half the honey in a stand mixer with the whisk attachment and whisk for 5 minutes or until pale and doubled in volume. Fold in almond meal, flour, baking powder, lime zest and juice and a pinch of salt flakes. Pour in two-thirds of burnt butter (stir butter well before adding) and fold to combine. Pour into prepared pan and smooth top.
  4. Combine chopped almonds, remaining burnt butter, remaining 90g honey and a pinch of salt flakes in a bowl. Mix well then scatter evenly over batter. Bake on middle shelf, turning occasionally, for 40-45 minutes until golden brown and the centre springs back when lightly pressed. Drizzle over extra honey and cool on a wire rack in pan. Serve at room temperature.

Credits: Delicious