Einkorn Honey Almond Cake
This honey almond cake is a dense, moist cake made with Einkorn flour. It has pronounced flavors of honey and almonds and it is topped with a heavenly mascarpone honey frosting.
Servings: 10 servings
Ingredients
Dry Ingredients
- 1 3/4 cups sifted all purpose Einkorn flour 210 grams
- 2/3 cup almond meal/flour 74 grams
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 12 tablespoons butter softened 170 grams
- 1 cup honey 340 grams
- 1/4 cup coconut sugar 50 grams
- 3 eggs
- 1/2 cup sour cream 120 grams
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Honey Mascarpone Frosting
- 2 cups heavy cream 680 grams
- 1 cup mascarpone cheese 226 grams
- 1/4 cup plus 2 tablespoons honey 90 grams
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum optional, see notes
Instructions
- For the cake
- Preheat the oven to 325°F. Grease two 8-inch round cake pans and dust them with flour or line the bottoms of them with parchment paper.
- In a large bowl, blend the dry ingredients together and set aside.
- In a medium mixing bowl, combine the butter, honey and coconut sugar and beat on medium speed until smooth. Add the eggs one at a time and beat until well blended then add the sour cream, almond extract and vanilla extract.
- Add the flour mixture to the wet mixture and fold it in with a spatula until well combined.
- Divide the batter into the two prepared cake pans. Bake for 25 to 30 minutes until a toothpick inserted in the middle comes out clean.
- Keep the cakes in their pans while you let them cool on wire racks.
- Mascarpone Honey Frosting
- Chill a mixing bowl and the whisk attachment in the freezer for 3 to 4 minutes.
- When the bowl is chilled, remove it from the freezer and place the cream and mascarpone in the bowl. Whisk on medium high speed until soft peaks form. Pour in the honey, vanilla and xanthan gum, if using, and continue to whisk until stiff peaks form. Refrigerate until ready to frost the cake.
- To frost the cake
- Invert the cake onto a cake plate and peel off the parchment paper. Spread half of the frosting on top of the cake then invert the second cake on top of the frosting. Peel off the parchment and spread the rest of the frosting on top.
Notes
- All purpose Einkorn flour forms clumps so it is best to sift the flour
- Using a kitchen scale will give you the most accurate measurement of your flour. If you don't have a kitchen scale, be sure to sift the flour first then spoon it into the measuring cup and level it off.
- Xanthan gum is optional, it will stabilize the whipped frosting and help it last longer. If you use the xanthan gum the frosting will remain stabilized for 2 to 3 days. It doesn’t take much, do not use more than the 1/4 teaspoon called for in this recipe or the frosting will have a gummy texture.
- There is enough frosting in this recipe to fill and frost the entire cake if desired. If you choose to frost the entire cake, use 1/3 of the frosting to fill the cake and the remaining 2/3 to cover the cake.
Nutrition
Serving: 1 | Calories: 791kcal | Carbohydrates: 60g | Protein: 10g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 214mg | Sodium: 627mg | Fiber: 3g | Sugar: 40g
