French Almond Cake with Green Tea Honey Glaze
This French Almond Cake with Green Tea Honey Glaze is a stunning, moist, and airy dessert with a unique twist of earthy green tea sweetness. Perfect for any special occasion!
Equipment
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- 9-inch Round Cake Pan
- Parchment Paper
- Small saucepan
Ingredients
- 1/2 cup butter at room temperature - for richness and flavor
- 3/4 cup white granulated sugar to sweeten the cake perfectly
- 1 cup almond flour or grind your own - for an authentic almond taste and texture
- 3 egg yolks to enrich the batter
- 3 egg whites to provide lift and lightness
- 1/2 teaspoon cream of tartar to stabilize the egg whites
- 2 teaspoons quality pure vanilla extract for depth of flavor
- 1/2 teaspoon quality almond extract to enhance the almond flavor
- 1/2 cup cake flour for a tender crumb
- 1 teaspoon baking powder to help the cake rise
- 1/2 cup concentrated green tea brewed with 6 or more tea bags - for the glaze
- 3 tablespoons honey to sweeten the glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan and line the bottom with parchment paper to ensure an easy release after baking.
- In a mixing bowl, beat the butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add the egg yolks, vanilla extract, and almond extract to the butter-sugar mixture. Mix until fully combined.
- In another bowl, whisk together the almond flour, cake flour, and baking powder. Gradually add this dry mixture to the wet ingredients, folding gently to combine.
- In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the batter, being careful not to deflate them to keep the cake light and airy.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, brew your concentrated green tea with 6 or more tea bags. In a small saucepan, combine the brewed tea and honey. Heat gently until slightly reduced and thickened. Remove from heat and let cool.
- Once the cake is completely cooled, drizzle the green tea honey glaze over the top. Allow it to set for a few minutes before slicing and serving.
Notes
- Grind your own almond flour with blanched almonds for the best texture.
- Whip the egg whites until stiff peaks form to ensure a light cake.
- Let the cake cool in the pan before transferring to maintain its shape.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- The cake and glaze can be made ahead and stored for convenience.