This cake is delicious and is easy to make since this is a one bowl mix. That is, pour all the ingredients in a bowl, mix it and bake it. I like this recipe baked in a cast iron skillet although you can use any cake pan. The cast iron gives the cake a little crisp edge from the brown sugar and for myself, I just love that texture.
Preheat the oven to 320. Prep a 7″ cake pan or cast iron (as I did) with parchment and baking spray.
Cake:
- 10 Tbs Margarine (1 cube + 2 Tbs)
- 3 Large Eggs
- 1/2 C Light Brown Sugar
- 2 Tbs Honey
- 1 1/4 C Self Rising Flour (make sure it is self-rising, there is a difference in the outcome)
- 3/4/ C Almond Flour
- 2 Tbs Almond Milk (or sub out with any milk)
- 2 tsp Almond Extract
Icing:
- 1/2 C Softened Butter
- 2 Tbs Honey
- 1 1/4 C Powdered Sugar
- 1 tsp Almond Extract
- 3/4 C Slivered Almonds (amount can vary a little)
- Mix all the ingredients well until smooth.
Real simple directions: After measuring all the ingredients in a bowl beat with an electric mixer until all is incorporated and smooth. Easy, eh?!
Pour and spread into your pan.
Bake at 320 for about 45 – 55 minutes. *Tip: Top will rise and spring back when touched but don’t open the door and bang it shut because the cake will “fall” in the middle. I wait until I see the edges come away from the pan a bit then I check. But a good clue is when the edges are coming away from the sides after the amount of timing has gone by. Check it. Don’t let your better half come in and open the oven door and close it without you knowing it…
Let it cool for 15 minutes then take the cake out and cool completely on a rack.
When the cake is cooled slice the cake in half (horizontally) and fill the cake with half the icing mixture then ice the top with the rest. This part does not have to be so neat because no one is going to really see it. It will be covered with almond slivers so go for it.
Get out those slivered almonds and just press them against the sides and the top.
Lastly, eat.
Babble:
Pan: I have learned that preparing the pan is more than half of the success of baking. So do it. Prepare the pan by lining with parchment and then spray with baking spray. If you are not willing to use the spray at least use the parchment and vegetable oil. I find using parchment on the bottom then spraying a bit of baking spray works beautifully in the cast iron skillet or for any cake pan.
Cast Iron: I love using cast iron. For some crazy reason, seasoning or whatever, it just tastes better. So when I went to get my 7″ pan and discovered it missing in action, I pulled out the cast iron pot (not pan). I am glad I pulled out the pot because this recipe rises a bit more because it is only in a 7″ diameter. Hope that makes sense. But the cast iron worked beautifully and I will be using it more often just because I like it.
Flour: Self-Rising Flour. Did I say Self-Rising? Yes! Self-Rising Flour!!
Margarine as opposed to butter. In some of the one bowl mixers margarine straight out of the refrigerator works because of it’s water content and having a softer texture in cakes. I don’t substitute my older recipes calling for margarine because of that. Water content is important in these older recipes and they have been developed around using margarine, not butter. I don’t use margarine that much, but when I do it is for the recipe calling for it. I do not change that out. So I can’t guarantee that sub would work in my recipes calling for margarine.
Icing: The amount of icing here should be enough, but if you are one of those people that prefers a real think layer of icing, then you may want to double the recipe. I find what I have here is just the right amount and I put more in between the layers than I do on the top. Don’t ask me why I do that, but again, these are easy recipes here on Mrs. Shecky and you can do as you please to make yourself happy because that is what being in the kitchen is all about.
Thanks for stopping into my kitchen and don’t forget to
Bake Yourself Happy!
Mrs. Shecky