Honey Almond Cake – Big Island Bees

Spring has arrived in the islands—more subtly than on the mainland, but still unmistakable. Plumeria and jacaranda are in full bloom, filling the air with sweet fragrance and soft cascades of pink and purple. It’s also strawberry season in Kamuela, with fresh berries appearing at local farmers markets. This honey almond cake is a perfect companion—especially with strawberries and whipped cream. Made with our macadamia blossom honey, its rich floral notes pair beautifully with the almonds. Naturally gluten-free, the cake is light, fluffy, and gently sweet—an easy favorite for any occasion, any time of day.

Honey Almond Cake

Ingredients:

• 1 3/4 cup almond flour
• 1 Tbsp finely grated organic orange peel
• 4 large eggs, at room temperature and separated
• 1/2 cup Macadamia Nut Blossom Honey plus 1 Tbsp for drizzling on finished cake
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tsp salt
• 3 drops of lemon juice
• 1/4 cup powdered sugar

Directions:

1. Preheat oven to 350F
2. Grease a 9-inch spring form pan with butter and line the bottom with parchment paper. Grease the paper as well.
3. In a bowl, beat egg yolks, 1/2 cup Macadamia blossom honey, orange peel, vanilla, baking soda and salt until well blended and light in color about 5 minutes.
4. Add almond flour and beat at low speed until well blended, about 1 minute.
5. Using a clean bowl and clean whisk, whisk the egg whites at low speed until foamy. Add the 3 drops of lemon juice and increase mixer speed to medium.
6. Continue to whisk until soft peaks form, about 10 minutes.
7. Fold 1/3 of the beaten egg whites into the almond flour batter and stir well. Fold the remaining egg whites in gently being very careful to not compress the fluffy egg whites.
8. Scrape the batter into the prepared cake pan. Place in a mid positioned rack in the oven. Bake for 25 minutes. Do not open the oven as this could cause the cake to fall! Rotate the cake gently and continue to bake for another 5- 10 minutes until the cake is a dark golden brown and it feels solid when tapped in the middle.
9. Brush the cake with the warmed tablespoon of honey
10. Place a stencil on cake if you desire and sprinkle with powdered sugar to create a design. The warmed honey helps hold the stencil in place.
11. Remove stencil and the spring form pan’s outer ring and serve once the cake has cooled. This cake can be stored overnight at room temperature before serving.